Reviewed: Jan. 2, 2008

This recipe got a lot of compliments. Including a request for the recipe. Very tasty. I didn't know what a jicama was but it didn't seem to matter. Also once I made it with black eyed beans instead of black beans and that was fine. Delicious!

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34 users found this review helpful

Reviewer:

hcook

Reviewed: Aug. 26, 2008

This was a huge hit at our cookout last weekend!! Some thought it to be too spicy but I thought it was just right! Thanks for the recipe, it's being passed on to many friends and family!

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22 users found this review helpful

Reviewer:

amber

Reviewed: Aug. 28, 2009

I used key limes and it was too bitter so I added a spoonful of sugar. Tasted great. This is a great fix and leave in the fridge to munch on all week recipe. Oh and if your like me and you don't like it to be too spicy de-seed your jalapeno before mincing. That's where most of the spice is. I did this and it came out just right. Oh and a Jimica is a round root thingy that has the taste/texture of a cross between an apple and a potato. Get a small one or it'll take over the salad. Mine was waay to big and it suffered for it.

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16 users found this review helpful

Reviewer:

ShawnaV

Reviewed: May 4, 2010

This was fabulous! Got many compliments on this dish! I left out both the bell and jalp. peppers b/c my husband hates peppers. Turned out I didn't miss them at all. The jicima however was essential! It gave the salad a nice crisp, crunch. Totally unexpected but very refreshing. Also, you could easily reduce the cheese and oil for a lighter version.

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11 users found this review helpful

Reviewer:

SusiePeg

Reviewed: Jun. 28, 2009

This recipe was a hit at a barbeque. I used a lot less oil (about 1/2 cup). Next time I might add another jalapeno pepper. But It was good as is and very colourful. Thanks for this recipe.

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10 users found this review helpful

Reviewer:

Louise

Cooking Level: Intermediate

Reviewed: Aug. 31, 2009

We made this tonight for a quick vegetarian dinner and it was delicious. Substituted daikon for jimica since we happened to have one in the fridge and skipped the jalapeno but otherwise we stayed true to the recipe and really enjoyed it. Will definitely make it again.

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8 users found this review helpful

Reviewer:

Linda

Reviewed: Jul. 2, 2009

Because I omitted the jicama, I think I should have used less olive oil. I only used about 3 oz. of feta and that seemed to be plenty for me. This was good - very light yet filling for a great summer lunch. We'll be having this again - thanks!

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8 users found this review helpful

Reviewer:

cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

Reviewed: Jun. 16, 2009

This was good although I wasn't amazed by it or anything. I wish it was a tad spicier so I'll prob add an extra jalapeño if I make it again. This is just the type of dish that would be great to take to a pot luck or a cook out.

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6 users found this review helpful

Reviewer:

jolley900

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Chicago, Illinois, USA

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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5 users found this review helpful