Reviewed: May 25, 2013

I don't measure when I cook, but I used all of the suggested ingredients except the green onions because I was serving it to 3-5 year olds in addition to adults. Loved by all. I did add the cilantro. I used fresh corn, approximately 6 ears, that I boiled for 1-2 minutes then rinsed with cold water and cut from the cob. Wonderful for summer. Very colorful. I also used a pint of grape tomatoes that I sliced in half.

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Reviewer:

jenjunum

Reviewed: May 25, 2013

I made this salad for several events last summer and it was always a winner. It is colorful and looks beautiful on the table. I tried reducing the black beans to one can and it was even better. The lime juice and cilantro are essential to the great flavor.

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Reviewer:

Karen

Reviewed: May 25, 2013

super! will make this over and over. I added avacardo chunks

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Reviewer:

NANADANNI

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Reviewed: Apr. 30, 2013

So delicious. The only change I made was to half the amount of olive oil. And I agree that fresh squeezed lime juice is a must. I could eat a big bowl of this as a meal. I served it as a side dish at a get-together, and most people ate this with tortilla chips. Although I had not intended for it to be an appetizer, it turned out to be the hit appetizer of the night. It was very good with tortilla chips.

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Reviewer:

holland

Reviewed: Apr. 30, 2013

Everyone loved this salad. I used a can of corn, 1 can black beans, only 2 Tbsp olive oil, 1/2 tsp salt and 1/4 cup chopped cilantro. I left out the cayenne pepper. I was in a hurry and so instead of making the dressing separately I threw everything together and mixed it up. I did add the avocado at the end and gently mixed that in. I served this salad as a side dish and filling for 'Pico de Gallo Chicken Quesadillas.'

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Reviewer:

Scarborough Fair

Cooking Level: Intermediate

Home Town: Prunedale, California, USA

Reviewed: Apr. 15, 2013

A fantastic recipe...thanks Jen. I'm a big fan of cumin, so add a bit, and stir in the tomatoes close to serving time. Also was inspired by a recent trip to Puerto Rico where I tasted something similar (but not quite as good), and used chopped fresh mangoes instead of tomatoes, which was a delicious version.

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Reviewer:

yummy

Reviewed: Apr. 10, 2013

Delicious! Must try with tortilla chips. Didn't care for the cilantro, but the rest was the perfect refreshing mix for summer.

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Reviewer:

Browneyes

Cooking Level: Intermediate

Reviewed: Apr. 4, 2013

Great recipe! I love how colorful it is. Taste is great - the lime juice and cilantro are zingy & fresh and nicely balanced with the creaminess of the avocado. Agree with others about decreasing amount of olive oil. I am making this my go-to recipe for any potluck or gathering.

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Reviewer:

SOFTCHELL

Cooking Level: Expert

Home Town: Pearl, Mississippi, USA

Living In: Cedar Grove, New Jersey, USA

Reviewed: Mar. 24, 2013

This was sooo good. I made it for dinner last night but it was eaten before it was on the table and I had to make a second batch. I added rice to my bowl and that was my meal. I did increase the lime and reduce the evoo as suggested by other reviewers. Thanks for this keeper!

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