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I made this as a side dish to Mexican Grilled Chicken, knowing a vegetarian guest would be joining our small dinner party; I wanted something "big" enough to substitute as her main. Vegetarian or not, everyone loved this, and two people asked for the recipe. Thank you, Dreamer, for sharing this. So quick and simple, and so full of taste. (I didn't know about -- or couldn't find -- a can of "Mixed Beans" that the recipe calls for. Instead, I used 1 can of black beans, I can of red kidney beans, and 1 can of garbanzo. Otherwise, I followed the recipe exactly.)
This is a wonderful salad that is so full of flavor. I think the combination of the jalapeno and honey mustard was the perfect ratio of sweet to hot and gave this a lot of dimension. The colors of the salad are fabulous too, and make a beautiful presentation. We especially liked the addition of the avocado. I could only find a 19 oz. can of chickpeas, though, and had to settle for a 15 oz. can of black beans and a 15 oz. can of chile beans (a mixture of red kidney and pinto beans). Those quantities were fine, though. Thanks for sharing!
Excellent salad that uses a bunch of likely pantry staples. I took this to a picnic and it held up really well, only I didn't get around to adding the avocado....which I'm sure would be great, I just couldn't find any decent ones at the store. Really like the little kick from the pickled jalapenos, which I had never used before. You could easily add more of the jalapeno if you're a fan. I also had to use regular tomatoes as cherry toms are still at 'winter' prices at the moment. I'm sure I'll make this again, especially when pressed for time, I think I had this all done in under 15 mins. Thanks Dreamer!