Reviewed: May 8, 2012

This was good, but I think next time I'd add cilantro and use lime instead of lemon.

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2 users found this review helpful

Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Sep. 23, 2011

I know this chef personally and EVERYTHING she makes is amazing and this is no exception!!! Absolutely delicious!!!!

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1 user found this review helpful

Reviewer:

layceee

Cooking Level: Intermediate

Home Town: East Schodack, New York, USA

Living In: Camano Island, Washington, USA

Reviewed: Sep. 21, 2011

I've been looking for recipes to use all the fresh tomatoes from my garden. We like bean salads and we LOVE avacadoes, so this looked like a winner. I made exactly per recipe directions. It was good, but it needs something. I think garlic or ??? I will make again, but I will most definately tweak.

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2 users found this review helpful

Reviewer:

Candice

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Albany, Oregon, USA

Reviewed: Jul. 12, 2011

Excellent light salad. Added a little crumbled bleu cheese for a little kick. Would be great without it also.

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2 users found this review helpful

Reviewer:

Lisa

Reviewed: Feb. 27, 2011

Really tasty recipe that needs no lettuce to make a great salad. Don't overdo it on the beans though.

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3 users found this review helpful

Reviewer:

Barb

Home Town: Memphis, Tennessee, USA

Reviewed: Aug. 13, 2010

Easy and tasty. DO NOT CHILL! Refrigerating tomatoes kills the flavor. I did this recipe using 3 kinds of tomatoes from my garden - red cherry, yellow pear, and green zebra -- and served it at room temperature. Usually I add herbs to recipes, but the simplicity of this one let the distinct flavors of the tomatoes emerge, and the effect was wonderful (not to mention healthy). If you use good, fresh tomatoes and avoid the fridge, you won't have to spike it with lime, cilantro, etc. to give it flavor.

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6 users found this review helpful

Reviewer:

CaGardener

Cooking Level: Intermediate

Living In: Atascadero, California, USA

Reviewed: Jun. 10, 2010

I thought it was nice. The avocado is a nice complement. I must confess I used lima (butter) beans instead of white beans since I prefer them. At the last minute we had unexpected company - so to stretch it I added pasta shells, corn and red pepper. I had no complaints and hardly any leftovers! It's a great recipe where anything goes - and with fresh ingredients it's nice to have a simple citrus-y flavor! I might try lime juice & cilantro next time as one reviewer suggested.

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6 users found this review helpful

Reviewer:

mandymuggins

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 18, 2010

This was a little bland for us, so I added a fresh minced garlic clove, some Italian seasoning, some fresh herbs too, and a dash of Italian white wine vinegar.

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3 users found this review helpful