Reviewed: Nov. 4, 2011

I love this salad. It is fresh tasting and healthy and makes a great side dish. It's a unique way of using beans if you're not in the mood for baked beans, etc. I like the tanginess of the tomato and vinegar.

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1 user found this review helpful

Reviewer:

lorinp1

Cooking Level: Expert

Home Town: Pfafftown, North Carolina, USA

Living In: Mount Prospect, Illinois, USA

Reviewed: May 9, 2011

Very good!! Used jalapenos as my spicey pepper and we ate it as a dip with chips, as well as a side dish. Will def make again!

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3 users found this review helpful

Reviewer:

Tee

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Seaford, New York, USA

Reviewed: Mar. 23, 2011

Very good, very simple. Had this last night as a side, and now it's perfect to bring to work for lunch. Tastes even better today too! :)

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3 users found this review helpful

Reviewer:

autumny

Cooking Level: Expert

Home Town: Beaumont, California, USA

Living In: Banning, California, USA

Reviewed: Mar. 11, 2011

This was so good, I added corn, cilantro, onion, and lime jucie to mine!!!!!!

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3 users found this review helpful

Reviewer:

Jamie

Reviewed: Feb. 3, 2011

loved this exactly as written. made it to take to my mother-in-law's house and had to fight the urge to eat half of it before leaving. the kids weren't wild about it, obviously, but the grownups literally cleaned out the bowl with hunks of bread.

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5 users found this review helpful

Reviewer:

peachybean

Reviewed: Dec. 17, 2010

The husband and I love this dish. We make all the time. The flavors are fresh and tangy. You can make it super hot for the spicy lovers or you can tone it down for the tender tongues. I top the salad with cilantro.

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9 users found this review helpful

Reviewer:

Maggixial

Cooking Level: Expert

Home Town: Deerfield, Wisconsin, USA

Living In: Atlanta, Georgia, USA

Reviewed: Oct. 25, 2010

I had to really work with this. If prepared as the recipe stands it has a few problems, at least for me, but they were easily remedied. First, three serrano peppers is a LOT of peppers, particular if they happen to be really hot (mine were) - so I significantly cut back on them so that they acted more as seasoning, and I filled the gap with green bell pepper. Vegetable oil didn't appeal to me, nor did the ratio of vinegar to oil. I used olive oil and white wine vinegar in a ratio of 3:1 instead. Finally, salt alone was not enough to season this, but again, it was easy enough to add some cumin and garlic powder. Kind of blah and too tangy as written, excellent (five stars in my view!) with a little tinkering.

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9 users found this review helpful