This Mexican-inspired salad works well as an addition to bhurji, chapatis, tacos, burritos. Of course, it's great on its own, too!
For a tasty twist on an old favourite, layer this salad on top of a baked potato with lots of Cheddar cheese!
Mmm, mmm good! I had to make substitutions since I made this at the spur of the moment and had to use what was handy! I subbed a can of pintos for garbanzo beans, a can of diced tomatoes with chiles instead of fresh, and basil for the cilantro. Less oil and more lime juice, just as a personal preference. I have a girlfriend who makes something similar, only with Italian dressing and this beats hers...no contest. - 05 May 2005 (Review from Allrecipes US | Canada)
A little too sweet for us. We prefer the flavors in Black Bean and Corn Salad II. - 30 Aug 2005 (Review from Allrecipes US | Canada)
really yummy! I made this as a side for a chicken breast cooked in lime and butter, and then served with warm tortillas. - 31 Dec 2004 (Review from Allrecipes US | Canada)