Reviewed: Dec. 28, 2007

I cannot tell you how many times I have been asked for the recipe! Definitely a staple. Some suggestions for making it even better though - 1. Use 1/2 white beans instead of all black beans 2. Use an orange pepper to really make it colorful 3. Roast the garlic first for an additional flavor kick 4. Chop everything uniformly to about the size of a bean or corn kernel. You'll love it!

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nextfoodstar

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Reviewed: Nov. 17, 2007

Really like this recipe. It makes for a great side when you are serving Mexican food because it is lighter than most traditional Mexican dishes. I served the avocados on top of each individual portion instead of mixing it inside - that way you can refrigerate leftovers and enjoy the following day - just cut another fresh avocado!

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JACQUEPHX

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Reviewed: Nov. 4, 2007

Make this YOUR way, and it will be equally delish! So much goes into how a recipe tastes..do you like cilantro? How much? Garlic? Again, how much? And are your taste buds normal, or are they diminished by nasal congestion issues, or age, or whatever (because taste and smell are closely related? All of this affects how you taste food. Just add more of what you like if this is the case). This said, I have to say, I've made this recipe exactly as it is written for many people, and I've never had anything but raves.

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a cook from New Jersey

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Reviewed: Oct. 29, 2007

This was a very good recipe. I am giving it 4 stars because it was not wow. However, I will make this again. Next time I will add the avocados at the end like another reviewer suggested.

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JKASICK

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 29, 2007

Delicious!!

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Margaret A.

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 24, 2007

I love this salad. It can be made ahead of time...except for the avocado I add that at the last minute.

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QuoVadis

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

This is a great healthy recipe! Instead of using 2 cans of black beans I used one can of black beans and one can of garbonzo beans. I also used a drained can of corn instead of frozen corn. It's easy to make, really tastey, and very healthy! I put the salad ontop of 2 corn tortillas and served as a taco type dish. Would be excellent with some sort of grilled chicken.

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Christina

Cooking Level: Beginning

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Reviewed: Sep. 26, 2007

This is a delicious and fresh salad. I am giving only 4 stars because I think that it can be a little bland if you don't use the cilantro, which the recipe lists as optional, and I usually add more garlic as well. A wonderful recipe!

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PhotograMom

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Reviewed: Sep. 22, 2007

LOVE it!! great salad for anyone...

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zsmum

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Reviewed: Sep. 14, 2007

I liked this - very healthy alternative for a covered dish than most things that are brought. I'm not accustomed to avocados, so I ended up tossing that part...just didn't seem like it would hold up that well. Very colorful and tasty - followed others' input and cut back on the olive oil, increased lime juice, cayenne and added cumin and a couple of diced jalapeno peppers. Realized why it tasted familiar - I make a Texas Caviar recipe very similar to this (uses Italian dressing rather than the lime juice/olive oil mix) and serve it as a dip.

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Sep. 3, 2007

tasty! used less olive oil -- didn't need it -- but more lime juice & spices. good as a tortilla dip too!

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a_cook

Cooking Level: Intermediate

Living In: Farmington Hills, Michigan, USA

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Reviewed: Sep. 2, 2007

so yummy! i didn't have cayenne, so i used chili powder...still GREAT!

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IMAROMANCEWRITER

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Reviewed: Aug. 29, 2007

Fantastic!! How do you keep from eating the whole bowl???

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Kelsolake

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2007

This salad was great. I used in season fresh corn I shucked from the cob and it made this salad excellent. Highly reccomend!

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GlimmerGal

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Aug. 13, 2007

awesome perfect the way it is no changes needed. a keeper thank you.

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Aug. 2, 2007

Great salad! Whole family (including 3 young children) loves this! I can't get enough - the lime dressing is fantastic with all the flavors. The only thing I do is keep the avacado separate, and serve it to people on top of their salad - so that salad keeps nicely in fridge.

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porkyhead

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Reviewed: Aug. 1, 2007

This was bland. You can't really taste the cayenne at all. I added an extra clove of garlic and that still didn't help much. I even put in the cilantro. It was still bland. I won't make this again.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 27, 2007

Very pretty salad and good! Next time I will cut the olive oil back...it seemed to overpower the rest of the salad. It got better and better with every passing day! Because of avocado turning brown so quickly, I added it to each serving and did not toss it in.

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PEG10

Cooking Level: Expert

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Reviewed: Jul. 22, 2007

Very, very yummy. I halved the salad portion of this recipe and still needed lots more dressing than it called for. I'd suggest halving the recipe & doubling or tripling the dressing. Also, a half recipe made 6 servings of salad so the original would make about 10-12, not 4-6 as stated. Ps. 1 lime equalled about 1/3 cup lime juice and I also added cumin to the dressing as I was serving it with cucumber soup & a southwest pasta dish.

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smallu

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jul. 16, 2007

husbands reply: The best thing you made lately! I did one can of beans and 3/4 can of corn, 1/4 c of canned diced tomatoes. Turned the avacado into guacamole, I took the tip from another reviewer and added cumin and chili powder. I toasted tortilla shells and served it with yellow rice made a nice vegetarian burrito. Only the two of us ate it, we were able to have it two days made a good amount and was deliciou

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