recipe reviews for:

Avocado Asian Black Bean Salad

“Avocados are stars of fusion cuisine. Their mild, rich flavor and creamy texture makes them perfect partners for spicy Asian food, Mediterranean specialties, Latin American dishes, traditional American favorites and many others. This contemporary Asian-flavored recipe takes bean salad to a whole new level. It's great for a holiday event, pot luck, or an easy side for chicken from the deli rotisserie or leftover turkey. Or use the combo as a main dish. Beans make it a high protein/high fiber special. We guarantee you'll be asked for the recipe.”

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Reviewed: Apr. 24, 2011

LOVE THIS SALAD. I have added tomatoes and corn to this salad. I don't have any hot chili oil so I dont use that. Also to make it even healthier, I use Braggs Amino Acids in place of soy sauce....no salt in it. I think I need to make this again tomorrow.

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HEIDI4

Cooking Level: Expert

Living In: Fillmore, Utah, USA

Reviewed: Apr. 18, 2011

WOW. This was astoundingly good. The sesame/chili oil was perfect in this. So happy I found this recipe. It has moved up to my favorites that I'll want to make again!

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MTCHYG

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Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Feb. 20, 2011

To be honest I really didn't care for this recipe. I made it like the recipe reads except I used a yellow pepper because that's what looked good at the market. It could be my taste buds but if I ever made this again I would eliminate the sesame seed oil all together. In my opinion that's what ruined it for me.

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2 users found this review helpful

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Maggixial

Cooking Level: Expert

Home Town: Deerfield, Wisconsin, USA

Living In: Atlanta, Georgia, USA

Reviewed: Oct. 16, 2010

Awesome!!!!!!!

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Barbara

Reviewed: Aug. 28, 2010

Excellent! Reaffirms my love of both avocado and black beans. The only change was swapped chili sauce for chili oil as I don't have chili oil. It seemed too wet and was a little mushy the next day, as is the nature of avocado, but I used a slotted spoon to serve and the flavors were still great!

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4 users found this review helpful

Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: Jul. 31, 2010

I really liked this. The only complaint I have is that, despite the asian dressing ingredients, it had a mexican flavor. I served this with an asian inspired meal and it did not compliment the other dishes at all. I did use cilantro where it states cilantro or parsley, and I didn't use the chile oil (I have two toddlers) which may have changed my feelings toward it. That being said, it is VERY tasty!

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riz

Living In: Chapin, South Carolina, USA

Reviewed: Jul. 25, 2010

Fantastic!! Very flavorful with just the right combination of spices - your taste buds will be wowed with every bit . My 4yr old daughter can't get enough! Even though we're not big bean eaters, mostly because of their flavor, I have been looking for ways to incorporate more into our diet. This one is definitely staying on the menu.

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crazycook

Reviewed: Jul. 9, 2010

I LOVE LOVE this salad!! This will be added as one of my favorites.

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caravanmom

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Reviewed: May 25, 2010

Great taste but I found the avocado didn't provide much in the way of flavour although gave a texture contrast. Definitely let this sit to marinate a bit, let everything meld together. There was something about the sauce that was a bit too intense if you eat more than a small serving, maybe the vinegar???

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Debbie-K

Reviewed: May 13, 2010

This is one of the tastiest black bean salads I've made - a nice subtle flavor change from the usual. I'd recommend using lime juice instead of lemon.

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2 users found this review helpful