This is so darn good! I'll make this again and again. I used vegan Tofutti sour cream and fire roasted corn. Amazing!

Omg!!! This recipe is delicious! Quick and simple, great for ansummer night with a margarita ;)

this was delicious. I didn't add the corn chips, but served as a refreshing side salad to nachos. Yum - particularly with the fresh corn niblets straight from the cob.

So simple, yet so delicious. Perfect for a hot afternoon when you want to eat light. I know it would have been even better if I had cilantro, but it's so tough to find in Sweden.

Delicious! Even better made with leftover beans and corn from the Black Bean and Toasted Corn Tacos recipe that was in the same issue of VT (which is good either with black beans or pinto beans). I love the tangy spiciness of the creamy dressing. This salad has definitely become a standard for me in meal planning though I use ground cayenne pepper in the dressing instead of Tabasco and omit the optional chips.

Made this salad for dinner last night - hubby and I loved it. We added a cucumber and chopped avocado and used black beans instead of pinto. It seems to be a salad that could be made with many different variations depending on what you have on hand. Loved using mashed avocado as a base for the dressing - brilliant!

Great salad! My husband loved it too. I added some extra drops of tabasco to make it more spicy.

My whole family LOVED this salad. We used black beans instead of pinto and red onion rather than green, but those were the only tweeks. We also found that the amount of dressing was too much, but I saved the dressing and made the lettuce mix again today and now have the delicious dressing ready to go.

Although I liked the flavor, this made way too much dressing (2-3 times as much as necessary). Fortunately, I decided to serve the dressing on the side--otherwise, it would have drowned the salad. I am using the extra for a guac-like dip. I'm not sure I'd make this again.

I made this salad using a spicy salsa, and although it was flavorful, I found the dressing made the salad kind of gloppy. When the whole salad was covered in it, the texture of the salad was unpleasant. In the future I think I will serve the dressing on the side and let people mix it in as they like.

This is my absolute favourite recipe. I make it at least once a week, and it is the ONLY salad my husband will eat! I make the dressing with extra lime, smooth taco sauce instead of salsa, and add spices like salt, pepper, cumin and finely chopped poblano peppers. DELICIOUS!!

This salad was great! I used a smooth taco salsa and added the Tabasco and thought it was anything but bland! Had a nice kick from the Tabasco, but I might try chipotle peppers in adobo next time. Yummy!

Made this salad and loved it! Will make it over and over.

I love this salad. Luckily the lime juice keeps the dressing nice for at least a week since I almost never feed 8. I do agree with Erin that as written it was somewhat bland for my taste. I now skip the Tabasco and instead add some good chili powder to the avocado dressing. I also find the salad is especially nice made with leftover spiced beans and corn from the Black Bean & Toasted Corn Tacos recipe found in the same issue.

This salad was excellent!! Everyone loved it!!