Reviewed: May 23, 2009

This recipe is amazing! Wonderful for a barbecue. Not sure if the cilantro is a must, may do without next time... This recipe is delicious as-is! Thank you!

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KaySie

Cooking Level: Intermediate

Living In: Pickering, Ontario, Canada

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Reviewed: May 23, 2009

I'm asked for the recipe everywhere I take this salad. Here are the changes I made: 1/2c lime juice, 1/4c olive oil, 2 cloves of garlic, 1/4t. chili powder instead of cayenne pepper (it's what I had), and added 1/2t. oregano, 1/4t.+ cumin for the dressing. I used canned corn instead of frozen (I think it has more flavor that way), quartered grape tomoates and I add a medium cucumber, seeded and diced. Be sure to put the diced cucumber between two paper towels to absorb some of the liquid or your salad will be very saucy the second day.

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STACIASCHREK

Cooking Level: Intermediate

Home Town: Redmond, Washington, USA

Living In: Richmond, Virginia, USA

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Reviewed: May 22, 2009

I have made this wonderful salad many times and it is always a hit. I do use half the olive oil called for. Other than that, I follow the recipe exactly. Everyone loves it.

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Leonie

Cooking Level: Expert

Home Town: Cape Town, Western Cape, South Africa

Living In: The Villages, Florida, USA

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Reviewed: May 14, 2009

This is a yummy bean and corn salad, but I still prefer the Mexican Bean Salad from this site. I thought this recipe called for way too much oil; I used 1/4 cup, and was very glad I did. 1/2 a cup is way too much, and most of it would end up being thrown out, as this salad is very juicy! I loved the strong lime flavor in this salad, and the sweetness from the corn. Since I didn't have any green onions, I used fresh chives instead. Thanks for sharing; this is a tasty salad!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: May 12, 2009

This was very good! I cut the recipe in half, left out cilantro (we don't like it) and didn't have green onions. I also used equal amounts of oil/lime juice. Very nice flavour, I added a couple shakes of chipotle chili powder for some extra smoky flavour! Also used the tip about the avocado pit from another reviewer...leave it in the salad to keep the avocado chunks from turning brown! This went nicely with our baked tilapia done with a butter/lemon juice and guacomole seasoing mix, yummy!

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ANJACKSON

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: May 10, 2009

Seriously amazing. I skipped the red pepper...the avocado is a must!

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AMHORN

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Reviewed: May 5, 2009

The dressing was sensational!

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BLONDIENEG

Cooking Level: Intermediate

Living In: Elk Grove, California, USA

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Reviewed: Apr. 22, 2009

My famil and I love, love, love this recipe. It is quick and easy, economical and filling!

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Sophia&JacksMom

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Reviewed: Apr. 19, 2009

This was awesome. The taste of the fresh lime really came through the next day. I made it lower in fat by halving the the olive oil. Great low fat protein. Thanks

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 16, 2009

Loved it! I even forgot the cilantro!

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KELLI122

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Reviewed: Apr. 13, 2009

I made this dish for a wine party a few weeks ago and it received rave reviews! My guests loved the flavors infused in this dish. It was very quick and flavorful...I'm adding this to my summer line up.

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monica

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Reviewed: Apr. 11, 2009

awesome. easy. fresh-tasting.

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PINTSIZELINDA

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Reviewed: Apr. 11, 2009

I'm afraid my husband and I just did not like the taste at all. I wasn't able to get a ripe avacado, but other than that, I thought I followed the recipe to a T. Just personal taste I suppose.

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SRIGEL

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Reviewed: Apr. 10, 2009

This is delicious! Everyone at a recent party loved it and many asked for the recipe. I also served this the next day over greens with cherry tomoatoes, avacado, and crushed up tortillas to make a mexican style salad. So yummy! Great in the summer for a picnic salad.

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mish1

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

So simple and yummy to boot! Thanks for posting!

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kandykorn

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Reviewed: Apr. 1, 2009

A wonderful salad, full of flavour and beautiful to look at. I ate it with hard boiled egg wedges for extra protein and whole wheat tortillas, and my husband had it with Adobo Sirloin (from this site) and both of us really enjoyed it. Thanks so much!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Mar. 26, 2009

We really enjoyed this! I loved the freshness of the lime and the avacado. I'll be making this a lot especially this summer with grilled meat and fish!

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cbjc

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Roswell, Georgia, USA

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Reviewed: Mar. 22, 2009

This was very good. So easy to put together. I think it tasted better the next day. But, after marinating overnight, the tomatoes and avocado looked kind of funky. Also, next time I'll add another avocado.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Mar. 19, 2009

this was delicious. i loved the avocado in it. next time i am going to gut the toms so it doesnt get watery.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 10, 2009

I am requested to make this at every party, BBQ, birthday, etc. I don't measure the veggies. I probably add more corn that mentioned. I mix everything and let it sit for a few hours before serving, adding the avocado & cilantro right at the end so it tastes fresh. This is seriously good. I have also used it on tacos, and I grilled chicken.

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