Reviewed: Oct. 29, 2009

Delicous. I cut down on the cilantro, however, because I find it too overpowering. Otherwise, I prepared exactly as the recipe says.

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Anita S.

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Reviewed: Sep. 22, 2009

Very good... though it wasn't a huge hit at the cookout I took it to. Corn helps. I thought the quantity of green onions was too high.

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BPATSTEWART

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Reviewed: Aug. 19, 2009

Fantastic! I had an extra mango and looked for an easy recipe to use it in. REALLY, REALLY good! As another reviewer suggested, I added a can of corn because I was a little short on the 2 cups of mango. Also used a sweet frying pepper because I didn't have a bell pepper. Try this! It won't disappoint!

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Turtlesmith

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

So simple, so delicious. This recipe is an excellent reminder of just how wonderful healthy foods can taste.

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Lucille Bluth

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Reviewed: Jul. 27, 2009

Excellent salad that would go well with many things. I served it with chicken enchiladas and mexican rice, and that worked really well. Would be a great pot-luck dish too. This is the sort of side dish that I would plan the rest of the meal around.

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GL

Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

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Reviewed: Jul. 12, 2009

Absolutely Delicious!! A friend made this for me when my son was ill. I was hesitant but the moment I tasted it, I was hooked and asked for the recipe. I've never reviewed anything here but had to pass on my thoughts...it's that good!!

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Kelley

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Reviewed: May 21, 2009

Fabulous!! This has become a favorite with my husband. I use it as a side to pan seared or grilled snapper, talapia or other meaty white fish. This is what we call Floribean cuisine! I pair this with a chilled Sauvignon Blanc from New Zealand and make the Keys version (no bake, no eggs) of Key Lime Pie to go with it. It's next best to being in the islands!!

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Anne

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Winter Park, Florida, USA

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Reviewed: Apr. 20, 2009

So, so good! We have eaten this salad as is and eaten on blue corn chips with sour cream. Any way you eat it, this salad is fabulous and very simple to make! We often cut the cilantro.

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britt

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2009

Love this recipe! I used reduced sodium black beans and skipped the green onion. Great served over spinach or with shrimp.

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turtleart

Cooking Level: Intermediate

Home Town: Elizabethtown, New York, USA

Living In: New Paltz, New York, USA

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Reviewed: Mar. 31, 2009

Great, refreshing salad! Perfect side dish or quick lunch for Spring/Summer! I added about two cups of whole wheat couscous, and it was perfect!

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Burbgirl

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Reviewed: Jan. 26, 2009

This recipe was pretty good, but I would recommend using a little less cilantro and green onion. Other than that, it was a wonderful compliment to the Mexican lasagna I made.

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Todd

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Reviewed: Jan. 14, 2009

This was an absolutely excellent recipe! My local supermarket did not have red bell peppers so I had to improvise with green bell peppers. Also, I added one can of whole kernel corn because corn and black beans go together like peas and carrots! :)

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Molica

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Reviewed: Apr. 12, 2008

Just had this tonight at my sister-in-law's. Great with pork tenderloin, as well as a dip for tortilla chips.

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jgloverj

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Reviewed: Jan. 24, 2008

SOOOOO Good! awesome! wow! we have been known to make this twice in one week! we serve it over warm rice and don't even need a side dish. our one year old loves all the color and eats it up - we served it for her birthday party and it was a big hit. we kept the hot peppers separate (we use chili peppers since jalapeños aren't available here) so they can be added to taste. this is even good up to two days later!

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