2 users would make it again
out of 5
This is deliciousAugust 04, 2008
This salad is beautiful, healthy, easy to make, and so yummy! I wanted to serve more than 4 people, so I increased the recipe by one and a half and added a jar of chickpeas (and then had so much salad that it didn't fit in my biggest bowl), but I didn't find the need to increase the amount of dressing. I used jasmine rice, but next time I'll try it with brown rice. I also may try adding a yellow pepper or some frozen corn kernels for even more color (I used a zucchini rather than a yellow summer squash). I've used lots of recipes from the internet but never felt compelled to write a review. This salad is SO tasty and pretty that I couldn't resist writing about it.
6 of 6 people found this review helpful.
out of 5
Great hitMarch 28, 2008
I made this salad the first time last fourth of July. My family is not easily swayed from the usual potato salad but they all loved this one. It is light and has lots of bright colors in it. I did add fresh chopped mint leaves to it instead of the parsley and I added grated lemon zest in the dressing. I have made it most recently with a can of drained and rinsed garbanzo beans and I loved it. I always use Jasmine rice and it really made this salad aromatic in addition to tasty.
7 of 7 people found this review helpful.