9 Reviews

Wonderful salad with just the right amount of spice. Although I didn't use any mirin because I didin't know what it was subsituting 1 tablespoon vinegar and eliminated the cumin the dressing was still delicious. Thanks Meow for posting this keeper recipe.

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ellie_ October 21, 2003

This is really good and easy. I used canned corn instead of frozen. I would definitely not leave out the jicama, if you can find it, because it really adds great texture to the salad. It is great on a bed of salad greens with a side of corn cakes. I will definitely make this again.

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Prose April 12, 2008

Definitely an easy salad to throw together. Very colorful and fresh tasting. I made as directed and found that there just wasn't enough dressing for my liking. It seemd dry and not pulled together. So I added about 3 tablespoons of some italian dressing I had in the fridge and increased the cumin to about 1/2 teaspoon so it would still have that southwest flavor. It seemed to do the trick. I also thought it tasted better the 2nd day so this may be one that could be made the night before you serve.

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Pam-I-Am September 16, 2006

Fabulous! I made this last week with a few adjustments because I wanted enough salad as a meal for two. I used frozen corn I found at Trader Joe's that's already roasted. I also added a couple of cut up fresh tomatoes to the salad portion and made the dressing in the Cuisinart - since I had so much salad I doubled the dressing - and added 2 teaspoons of sugar to bring out the flavors a bit more than the mirin alone. I cut up a head of romaine lettuce as the bed of my salads and barbecued a flap steak then cut it really thin. I poured the dressed salad over my lettuce, topped with the flap steak and a bit of queso fresco (crumbly Mexican cheese). Oh boy, restaurant worthy! I will do this excellent dinner salad again and thanks so much for posting it, spatchcock.

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Garlic Chick September 28, 2011

So good and so easy!

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JeeperAmy March 13, 2011

Really great salad that I chopped extra small and used for a tortilla chip dip. Made as directed with frozen corn. Very tasty & just spicy enough! Thanks!

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CASunshine April 05, 2007

SOOOOO easy! I wanted something different and cold for the hot weather we have been having, this was perfect I did not have the chipolte, so I used canned green chilies.

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TheBostonBean June 16, 2005

I'm hooked on this recipe! definately use the black beans. I put this on a layer of lettuce. I also chop up some grilled skinless chicken breast and put it on the salad. It makes a great lunch.

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dave aronson February 23, 2005

Wow! This is a tasty, easy to prepare salad that had enough "kick" to it to be interesting, but not so much to burn your lips off. I did use the Jicama, but forgot to pick up a bell pepper, so that was omitted. Otherwise, I followed the recipe as written. I could leave out the cumin(just not a fan of it.)Both husband and son ranted, son even finished it off for lunch the next day. Too bad, I was going to take it to work!

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susandoeshair June 10, 2004
Southwest Chopped Salad (Healthy!)