Reviewer:

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Reviewed: Mar. 17, 2013

Yummy! Of course I love chickpeas and black beans, they are so good and good for you. I did change one thing, I halved the olive oil. 1/2 cup just seemed heavy for me, and I don't personally like heavy dressings or much oil on my salads. Other than that I followed the receipe as written and I thought was great. I served it with corn tortilla chips on the side and both disappeared.

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Reviewer:

JulieGA

Reviewed: Feb. 6, 2013

Nice basic recipe, but a bit on the sweet/bland side. More lime juice, less olive oil (about 1/4 to 1/4 C of each). Made the dressing in a small bowl, but kicked it up with a clove of finely minced garlic, a big pinch of cumin, some fresh minced oregano, s & p to taste, and no sweetening. Then added the dressing to the salad and tossed, tasted for seasonings, and tossed again. Used red onion for taste and color.

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Reviewer:

loves2cook

Cooking Level: Expert

Reviewed: Jul. 7, 2012

This was excellent. I added less oil and more lime juice. I doubled the recipe, but double the amount of corn seemed too much, so I only used 24 oz. I added another tomato, just because I like it. Delicious!

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Reviewer:

LAN13

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

Reviewed: Mar. 17, 2012

Great to bring to summer potlucks! It's a nice change from potato or pasta salads. Bright and crisp and healthy. I used fresh corn.

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Reviewer:

Kendra

Cooking Level: Intermediate

Reviewed: Dec. 19, 2011

Lots of chopping and different ingredients but amazing flavor and so worth the work. Leftovers tasted even better the next day!!

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Reviewer:

christina152

Reviewed: Aug. 1, 2011

It is a beautiful salad - so colorful!

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Reviewer:

Caaarla

Reviewed: Jun. 16, 2011

I've been looking for non lettuce salads now that we are in for 100 degree days for the next three mos. I like having something in the fridge for easy lunches, this made a lot and I'll probably be the only one that will eat it so i left out tomato. Will add as i eat it since it can get mushy when in fridge to long. I also didn't add honey because i never use it. And used green onion because it's what i had. Will also be good with some avocado. Thanks

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Reviewer:

JORGINE

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

Living In: Chandler, Arizona, USA

Reviewed: Jun. 15, 2011

I have made this several times for Mexican themed dinners & it's always a major hit. A bit on the expensive side but worth it.

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Reviewer:

Stephanie

Reviewed: May 30, 2011

I have made this salad a couple of times for parties and each time everyone raves about it. It's a nice change from potato or macaroni salad. Add a little cumin for some more flavor. Thanks for sharing this recipe Pam.

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