“This 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.
Excellent. I omitted the carrots, used canned corn and 1.5 c of brown rice but otherwise followed the recipe. I served as a side to CL Pork Carnitas Gorditas. I will definitely make again.
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.
One of my all time favorites! I make this again and again, the flavors are so great together and I love eating healthy! This also makes a great lunch if you spoon some in a tortilla and add salsa!
This was very good - even on it's own! I took it to work for lunch and it was great even a couple days later. The beans and brown rice make it a really filling meal. I will make it again!
Doubled and served for a dinner party (9) and it made a lovely side dish for roasted samon. I also added pinto beans and threw in a half teaspoon of smoked Spanish paprika. Delicious, and everyone complimented the chef!
