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"Excellent Salad. I made this with a 12 oz. package of frozen lima beans that I cooked first. Very easy to put together. The garlic and olives really make this tasty. I bet it would also be good made with edamame instead of the limas."
Jun 16, 2010 on Food.com
"I think tuna and cottage cheese is a great combo, aside from being easy and healthy. I like to add chopped celery or cucumber and lots of pepper."
Jan 11, 2010 on Food.com
"Made this with lamb; also added some carrots and potatoes. Very nice flavor."
Jul 14, 2009 on Food.com
"I'm giving this a 5 star rating for creativity. Great ideas for getting started on tossing together an interesting and delicious salad."
Jan 23, 2009 on Food.com
"This was an easy recipe. I can see where kids would like this. I only made a third of the recipe since I am cooking for two. I might add a can of pinto beans to the recipe next time and serve it over the rice instead of mixed together. I also added some water to the mixture and used brown rice."
Jan 23, 2009 on Food.com
"This was very easy to make. I used a combination of breasts and thighs (about 2.5 lbs. I drained the excess liquid off the beans and salsa and still had more than enough liquid. I might try adding two cans of beans the next time. The pineapple really makes this dish. I added some salt at the table."
Jun 2, 2008 on Food.com
"Great combo of veggies! I had some fresh swiss chard and was looking for a new way to use it. I used some green onions instead of the regular onion. This would also make a great vegetable side without the eggs. Thanks Rookie for a great recipe idea!"
Mar 16, 2008 on Food.com
"I LOVE this cornbread. It is moist and chewy and so easy to make. I used stone ground cornmeal and whole wheat flour and 1 T Splenda granular. Baked it an extra 5 minutes (25 total. My got pretty brown but was not dry. Didn't add the jalapenos. It was even good cold the next day for breakfast. I will be making this often and will never go ..."
Jan 27, 2008 on Food.com
"This was a very good combination--simple to make and I'm always looking for healthy. I used chicken broth for about half the water, only used about 1 T oil and the ordinary brown lentils. Also subbed parsley for the cilantro. I think I will try making this all in one pot (instead of cooking the lentils separately the next time."
Oct 19, 2007 on Food.com
"What a yummy combo! I used fresh raspberries from the garden and blueberries that I had frozen earlier this summer. Especially easy to do with a prepared pie crust from the dairy case."
Oct 8, 2007 on Food.com