"In the summer, we use fresh cucumber and tomatoes from my husband's prolific garden for this colorful salad," writes field editor Marcia Severson of Hallock, Minnesota. "it's oneof our favorite light suppers."
“I was experimenting with Mexican-type dressings when I came up with this recipe,” recalls Betty Palmer from Paradise, California. “You can add chili beans or refried beans to make this salad more filling.”
“Come spring, I like a meal that doesn’t involve turning on the stove,” pens Alice Cibulka of Sun City, Arizona. “This hearty salad is quick, filling and fantastic. I round it out with lemonade, ice cream and a bunch of daffodils.”
My sister-in-law gave me this recipe over 50 years ago and it's still a hit at potluck dinners. I made it for company once, and they came by the next day with a large head of cabbage, hoping to exchange it for the recipe.
-Joyce LeMonds, Castle Rock, Washington