Reviewed: May 30, 2012

I made exactly as directed, except I used frozen corn, cherry tomatoes, and I only used about 4 ounces of Feta cheese. It came out very good. It had a nice kick from the jalapeno pepper. I had never used jicama before, and I really liked the taste and texture.

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SUZZANNA

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Cooking Level: Intermediate

Reviewed: May 16, 2012

I really liked this and got a lot of compliments when I made it. But the first time I made it it was inedible, 1 cup of oil is way, way too much- I left out the jicama and maybe that was why? The next time I cut it back to 1/4 cup of oil and used 1/2 a red onion and shredded havarti instead of feta- everyone liked it that time. Oh, and I used 1 cup of frozen corn. But overall I really do like this recipe and like I said, lots of compliments at office and church potlucks.

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americangirlok

Reviewed: May 11, 2012

First time using jicama in a recipe. My husband and I both like this recipe. I halved the dressing and also added some cilantro I already had on hand.

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nonn8ivepot8o

Reviewed: Apr. 15, 2012

Oh my goodness! SO GOOD!! I didn't have all the ingredients so I just used the beans, tomatoes, canned sweet corn. I added cilantro. In the sauce I found that 1/4 cup of oil was PLENTY! YUMMY!

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LHackett

Reviewed: Feb. 4, 2012

YUM! I did cut WAY back on the oil...probably to 1/4 cup or so. Added a little honey to sweeten up the dressing a bit. I used fat free feta. I left the jalapeno to be added on the side for individual tastes, and added cilantro as an option (that MADE the salad, as far as I'm concerned!) Definitely a keeper!

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Jen the Vegetarian

Cooking Level: Expert

Living In: Tampa, Florida, USA

Reviewed: Jul. 21, 2011

I tried this recipe but bought a Yucca not knowing the difference from a jicama but put it in mini food processor and minced it. Was it good, the raves were amazing. Some of my friends said they would use instead of salsa for a dip. Others have issues with green pepper so the next time I will use only red, yellow or orange and it should be just as good. Thanks for the recipe, it is great.

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Maureen

Cooking Level: Expert

Living In: Camrose, Alberta, Canada

Reviewed: Jul. 20, 2011

Loved this! One suggestion I would make is to seed and drain the tomatoes.... can make this soupy!

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Reviewer:

valeriejk

Reviewed: Jun. 23, 2011

Just tooo much oil!!! Something just wasn't right. I like the ingredients just not the dressing

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Reviewer:

Iluvfood

Reviewed: Jun. 9, 2011

So good, mello and refreshing. Think I will use a little more lime and jalapeno next time.

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lily_3

Reviewed: Jun. 8, 2011

I don't see how anyone can eat this with a full cup of olive oil. I used half, as others suggested and it was still too much dressing. I recommend using 1/2 cup olive oil, then add the dressing a little at a time, and check according to your taste. I did love the combination of flavors of the salad!

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