Reviewed: Sep. 25, 2010

This made a great quick lunch wrapped in a flour tortilla! Really tasty, too.

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6 users found this review helpful

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Reviewed: Aug. 15, 2010

This was just ok for me. My husband said it was too vinegary, but I didn't think that was the problem. I just think it really needed some seasoning. After I added some garlic powder and a little chili powder it was better, but still not great.

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Reviewed: Jun. 2, 2010

GREAT recipe! I love the vinegar in it - it gives it just the right amount of tanginess. I added one ear of corn since I had some left over in the fridge and I liked it in the salad. Excellent! I served it with tacos (made with seasoning from this website!)

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Reviewer:

Denise

Cooking Level: Intermediate

Reviewed: May 17, 2010

PHENOMENAL!! Admittedly, I had a few small changes that I didn't necessarily intend on, but here they were. I opted to leave out the cheese as I didn't feel that it would lend much to this salad, plus, the extra calories are not required with so many other flavours going on! I realized I was actually out of jalapenos (abnormal!), so ended up adding in some chipotle chili powder and some superb dried spice mix that has chilies and jalapenos in it. I did use more equal amounts of vinegar and oil as I always change those ratios for my salads. I used some white balsamic/red wine vinegar along with really good quality olive oil. This salad was honestly to die for, seriously! My original goal was to use up my lone avocado, I hate to waste any of them! A repeat for sure, one you can make a meal out of!

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ANJACKSON

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

Reviewed: May 16, 2010

This is only 5 points for Weight Watchers by switching the cheese for fat free cheddar for a serving.

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SENNMILLER

Cooking Level: Intermediate

Living In: Oil City, Pennsylvania, USA

Reviewed: Mar. 23, 2010

WOW!!!! Superb with the following changes: 1. Dried black beans soaked overnight and cooked the next day in water with chicken base (or bullion), beef base, garlic powder, onion powder, garlic salt, cumin, greek seasoning and chili powder. 2. Brown rice baked in water with chicken base, beef base, onion powder, garlic powder and olive oil. 3. Add to salad: corn, cilantro, green pepper 4. Dressing: olive oil, red wine vinegar, sugar, cumin, greek seasoning and NO SALT. Now its wonderfully delicious!!!

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Reviewer:

nlspear

Cooking Level: Expert

Reviewed: Nov. 6, 2009

I followed the recipe exactly. This had no taste .

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WAREAMANDA

Reviewed: Sep. 27, 2009

This recipe is so different from the typical salad, and I loved it. It is such a beautiful, healthy, delicious dish. I used brown rice and that was terrific (although I'm a white rice rice lover and want to try that next). I would advise serving the avocado on the side if you're not sure about the tastes of those who will consume it. I made this for a potluck that required gluten-free and vegetarian dishes -- not an easy thing to accommodate -- and it was a hit. My gluten-free aunt continues to rave about this salad months later.

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NancySJ

Home Town: Eugene, Oregon, USA

Reviewed: Aug. 10, 2009

This was so good! I did add cilantro, garlic and celery. I replaced vegetable oil with olive oil. Best rice salad I've ever made. I was surprised how well it tasted the second day after reading some of the reviews. This recipe is a keeper!

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Reviewer:

C_Lynn

Reviewed: Jun. 14, 2009

I took this salad to a school luncheon. Everyone loved it. I did follow the suggestion for using garlic flavored rice vinegar and adding red and yellow bell pepper. I took the liberty of adding chicken as well. Turned out Great!

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2 users found this review helpful