â€œThis recipe was one of my husband's staple meals during college. I've made it fresher and healthier by using fresh vegetables and substituting brown rice for white rice.â€� —Karen Waldman, Brookfield, Connecticut
I make this as a side salad in the summer for cookouts and such, but then don't mind bringing leftovers for a nice vegetarian lunch option. There is alot of chopping, but my husband and I each take a cutting board, half the list, and we can compile the whole salad in 15 minutes.
I love this salad! It has become our "go to" salad for summertime. I make it with quinoa to make it even healthier and also replace canola oil with olive oil. I have read so much about canola oil lately and have eliminated it from my diet. There is a bit of chopping but the veggies are what makes it interesting and healthy. The pickled jalapenos make a big difference too. Great salad that lasts for a few days in the fridge!
Enjoyed this salad. I didn't have black beans so I used chick peas instead. Still very good. I might add a tad bit more lime juice and chili powder as I could not taste them. Ate it for lunch by itself and then for dinner added grilled chicken breast. Thanks for the recipe.
This absolutely is a keeper! I made the recipe exactly as it was printed and would not change a thing. It is so fresh with all of the summer vegetables: corn, zucchini, tomatoes and with the addition of the black beans, makes for a perfect stand alone lunch. I'll make this one many times I imagine.