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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 1, 2008
Very good, but nothing amazing. Cut the oil in half, increase lime to 1/2 cup, add chicken, shredded lettuce, and baked tortilla strips to make it a full meal.
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Reviewer:

kingsol321
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 1, 2008
Excellent! We love this recipe.
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Reviewer:

Dani
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 22, 2008
I loved this recipe. I have had requests for the recipe after guests at my table have ate it.
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Miss Mary
Photo by Miss Mary
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 19, 2008
This salad is delicious. The second time I made it I cut the olive oil in half, added extra cilantro and it was even better! Getting good quality avocados makes a good difference (Costco has good ones). Perfect for the summer!
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Reviewer:

Vane
Photo by Vane
Cooking Level: Expert
Home Town: Lima, Lima, Peru
Living In: Alexandria, Virginia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 9, 2008
really good! I made some revisions for my own personal tastes however: I doubled the avocado--the 1 avocado just got lost with all the beans. I also halved the tomato and red pepper, just because Im not wild about those flavors, which is no reflection of the recipe itself. this recipe was super fast to make, healthy, and was a big hit at my party.
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Reviewer:

LINDZE
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 4, 2008
Great recipe!!! Few changes: I did not use avocado, I used red instead of green onion, and I added a tbsp of honey to the dressing. Everyone LOVED it!
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SOBEWAN
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 30, 2008
This is hands down my favorite salad of all time. Every single time I've made it (which is a LOT), I have been asked for the recipe. I've made it exactly as the recipe states and it's fantastic. I have tweaked it just a tiny bit to suit my needs - I only use 1 tomato because I am not a big tomato fan. I also only use 1/8 cup of olive oil. I also often leave out the avocado. It's FANTASTIC with the avocado, but sometimes I'm just not willing to shell out the money for one. The salad is still amazing without it. :)
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Reviewer:

LYNNIEKRAVITZ
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 27, 2008
Love this recipe, it's my husband's favorite. Very fresh flavors. Makes a lot. Thanks!
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Reviewer:

Trisha Hardee
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Cooking Level: Expert
Home Town: Troy, Michigan, USA
Living In: Sugar Land, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 26, 2008
This recipe is surprisingly simple and tastes amazing. I didn't have limes on hand and used the refrigerated juice and it still came out good. The recipe is also flexible, if you are missing an ingredient or two you can substitute or even leave out. Also, I used the leftovers to make Tex-Mex Omelets. Delicious.
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Reviewer:

r.foley
Cooking Level: Expert
Home Town: Virginia Beach, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 19, 2008
This is fantastic! I omitted the red peppers. My fiance put this on our chicken tacos with sour cream. Delicious!
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Jenn
Photo by Jenn
Cooking Level: Expert
Home Town: Newnan, Georgia, USA
Living In: Dallas, Texas, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 12, 2008
Very, very good salad. I used it with fajitas but it would be a good compliment to any Mexican meal. It makes a lot of salad, so it's good for a big group. I didn't make any changes to the seasonings as they are excellent the way Jen has them. I did subsitute whole grape tomatoes for the larger tomatoes, though when I read the review about the tomatoes making the salad too soggy to eat the leftovers the next day. And it worked. We enjoyed the salad the next day, too.
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Lesalee
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 12, 2008
This was awsome. Will make again for sure!!!
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Reviewer:

SHELENE777
Cooking Level: Expert
Home Town: Topanga, California, USA
Living In: Deltona, Florida, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 8, 2008
The only change I made was to lessen the amount of tomatoes and to replace the cilantro with fresh parsley. It was a hit!
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Reviewer:

Nick
Cooking Level: Expert
Home Town: Alexandria, Minnesota, USA
Living In: Chaska, Minnesota, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 1, 2008
Fixed this many times this summer, my DH asks me to fix it more and my relatives all ask for the recipe! I use my own corn that I froze, and everything else the same, maybe alittle more cayenne, We love the kick! It's awesome just like it is, love it!
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TLo
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 31, 2008
I had to leave out the avacodo, and subed fresh lemon juice for lime juice (all I had). Still very yummy! Will make again, thank you!
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Reviewer:

Anne's daughter
Photo by Anne's daughter
Cooking Level: Intermediate
Home Town: Queens, New York, USA
Living In: Clinton, Connecticut, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 30, 2008
A little cilantro goes a long way, so if you're like me and don't cook with it that often, remember that it's a lot easier to add more than take it out. Also, the amount of olive oil in the recipe is too much! You can get away with using a lot less.
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Reviewer:

Marbear
Photo by Marbear
Cooking Level: Intermediate
Home Town: Downers Grove, Illinois, USA
Living In: Chicago, Illinois, USA