Reviewed: Oct. 21, 2010

I think the base is very good. However, the lemon juice was for me very overpowering. To tame that taste I added a squashed in avocado as well squeezed in juice from a whole lime. Then it really hit the spot for me.

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Reviewer:

fk2123

Reviewed: Apr. 30, 2010

Personally I didn't think it needed extra spices as the garlic and cilantro gave it plenty of flavour. Very good and a great take-to-work lunch!

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Reviewer:

TABLESPOON

Cooking Level: Intermediate

Reviewed: Aug. 11, 2009

I made this salad for my lunches one week. I liked that this was nice and light, and I enjoyed the lemony dressing. I added shredded chicken for more protein and some chopped jalapenos for a bit of heat. I would give it 4 stars if it was a bit zestier, but it was a tad bland.

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Reviewer:

amy_noome

Reviewed: Jan. 20, 2009

I also thought it strange that the recipe didn't have any southwestern spices. I thought it bland, so added 1/2 C salsa and 1/4 cumin and it was much better. Makes a good chip dip too.

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Reviewer:

i.m.tnt

Cooking Level: Intermediate

Living In: Benton City, Washington, USA

Reviewed: Jan. 10, 2009

Very good. Makes a nice lunch.

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Reviewer:

DebL

Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

Reviewed: Jul. 5, 2008

This recipe is strange in that it doesn't have any Southwestern spices. I added a teaspoon each of chili powder and cumin, and that really helped out. I even had folks ask me for the recipe! When I make it again, I'll add more lemon juice, too. For 3 cups cooked barley, in a 2-quart pot with lid, bring 3 cups of water to a boil, add 1 cup pearl barley, let it boil again and then cover it and simmer for 40 minutes. Then remove it from heat and let sit covered for 10 minutes. Fluff it with a fork like you would rice.

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Reviewer:

KLOKANEK

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jan. 13, 2008

this makes a great healthy meal! I used lime juice instead of lemon which was great.

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Reviewer:

Flavia

Cooking Level: Intermediate

Living In: Long Island, New York, USA

Reviewed: Dec. 22, 2007

Great flavorful salad! I didn't have black beans, so I used black-eyed peas. I also added some chili powder and I really think that's what really made it perfect. I love this easy recipe for a very filling salad!

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Reviewer:

Dina

Cooking Level: Intermediate

Reviewed: Aug. 21, 2007

This was surprisingly light. I forgot to add water to the dressing, so the lemon flavor was pretty prominent. I used fresh, raw corn, and I chopped the avocado and all the tomatoes and mixed them in with the salad. Plus, I used shallot instead of onion because it's milder. The corn and peas gave this dish a sweet flavor and a nice crunch. I'll definitely make this again--only next time, I'll remember to add the water. I may also add some red bell pepper.

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