Shelli McConnell
Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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Comments (3)
Very tasty and easy to make. It’s not one of my all-time faves but definitely a solid staple and a lovely, refreshing side dish.
What can I use instead of cashews? I have some health issues and am not able to have them at this time. This recipe looks so delicious and I’d like to try it.
Flavors were good, but not strong enough for my taste, although the left overs did taste better the next day. The flavors seemed to meld after chilling. I added diced, red onion, included some citrus zest and added extra chili powder for some additional kick. Easy recipe that I would make it again.