Reviewed: Jan. 25, 2011

This was delicious! I added crumbled feta and served with Tabbouleh and hummus with flat bread

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4 users found this review helpful

Reviewer:

Ladyoracle

Cooking Level: Expert

Home Town: Lafayette, Louisiana, USA

Reviewed: Jun. 5, 2010

This makes a HUGE salad. Way more than 8 servings. I served twenty people and still had tons left-over. I cheated and used the one pound bag of roasted corn from Trader Joe's. Super easy that way and it has great flavor. Probably better than I could do myself. I didn't use the red onion because I was already serving another salad that had it in there. And I did swap out fresh tomato for sundried julienne strips, because when they are out of season, I don't think they are worth the price. I would recommend olive oil over corn oil. I had to double the basil in order to get the flavor to come through. Could probably use a little more spices. Kind of bland for me.

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10 users found this review helpful

Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Dec. 20, 2009

This is a great basic recipe that makes TONS...just modify to your taste. I even added sour cream to make it a creamy base once, and added red peppers and other veggies on hand to suit our taste. If you follow this recipe, you better want alot of salad.

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8 users found this review helpful

Reviewer:

AEMAZA

Cooking Level: Expert

Home Town: Elkland, Pennsylvania, USA

Living In: Osceola, Pennsylvania, USA

Reviewed: Sep. 7, 2009

Easy and tasty!

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5 users found this review helpful

Reviewer:

VREEVE

Reviewed: Apr. 19, 2009

I didn't use as much vinegar, or oil because I ended up not having quite enough (about half of what I needed), and I didn't have enough time to fully chill it, but it turned out fantastic! I think it might be too vinegary if you use as much (but I'm not positive). The dish was very pretty and vibrant, and I served it with tomatoes and scallions and rack of lamb with Beaujolais honey sauce and it went very well! I also though it tasted better room temp. as opposed to chilled. I'm for sure making this one again!

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4 users found this review helpful

Reviewer:

roachonatree

Reviewed: Mar. 25, 2009

I really liked this recipe. Made a couple of changes, lessened the oil, added roasted peanuts and I did the corn in a frying pan on the stove. Worked great and tasy. thanks

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4 users found this review helpful

Reviewer:

le bon voyage

Cooking Level: Intermediate

Reviewed: Jan. 29, 2009

Very tasty and unique. I modified this according to what was in my cupboard. Instead of corn and tomatoes, I added bellpepper, walnuts and cranberries and some red onion. I also used olive oil in place of corn oil. I look forward to using corn and tomatoes on next try.

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5 users found this review helpful

Reviewer:

SoCaligirl

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Nov. 5, 2008

I have made this recipe twice. The first time I made it was for a tex-mex potluck, so I changed it a bit: substituted brown rice for white rice, used frozen corn in place of fresh, used lime juice instead of lemon, used canned mexican-style diced tomatoes in place of fresh, used only about half the dressing, subbed cilantro for the basil, and roasted the purple onions with the corn. I think we may have added some homemade salsa and crushed red pepper also. But it was absolutely amazing!!! Just about a different recipe. The second time I made it, I followed the recipe. It was ok, still too much oil and too much dressing overall, and used brown rice and frozen corn again. Pretty good, but not as good.

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11 users found this review helpful

Reviewer:

Teresa

Reviewed: Oct. 31, 2008

Well received by many. I made it for a pot luck at work, doubling the recipe, and only heard positive comments. I found the recipe called for a bit too much oil. I also added a bit of cumin to add a little more flavour that wasn't acidic.

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4 users found this review helpful