Photo: Randy Mayor; Styling: Cindy Barr
6 servings (serving size: about 1 cup)

“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

How to Make It

Combine all ingredients in a large bowl, stirring well to combine. Cover and chill at least 1 hour before serving.

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Ratings & Reviews

Very versatile dish

August 11, 2015
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.

Pianogirl's Review

June 16, 2014
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!

morisot's Review

February 25, 2014
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.

Clynng's Review

February 23, 2014

Jessica16's Review

December 23, 2012

KellyI's Review

July 01, 2011

CMLucas's Review

January 25, 2011
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.

RitaBK's Review

August 22, 2010
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.

SoniainTexas's Review

May 09, 2010
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!

CookinConner's Review

April 11, 2010
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!