The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 7, 2009
This recipe is excellent. The only change I made was used the juice from one lime instead of a 1/4 cup and canned corn instead of frozen. My entire family enjoyed this dish including my 13 year old son who doesn't eat vegetables.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 4, 2009
love the flavors! great to make in the winter when you can't wait for spring. I did make a minor change, I put a little bit of the oil, c.pepper and threw in a dash of chili powder in a pan with the frozen corn first to give it some extra flavor and sort of roast it to defrost it. Making this one again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 1, 2009
awesome salad - especially during summer months
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 23, 2009
Very nice, and something different for a change.
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Cooking Level: Intermediate

Home Town: Haltom City, Texas, USA
Living In: Bridgeport, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 6, 2009
Only had one can of black beans but still turned out great!! *update* Passed this recipe on to my mom who had a dinner party for 15 last night, she made it the night before (added avocados right before serving) and doubled the recipe. She said it was a huge hit at her party, easy to make ahead and very colourful for the table. Letting it sit overnight in the fridge really let the veggies absorb all the flavors of the dressing.
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Photo by CeliaBelia

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada
Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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Reviewed: Feb. 3, 2009
This was so colorful and we loved the ingredients. The dressing was very good, but a little "biting"/wangy (is that a word? :). Will definitely make again but maybe add a few more ingredients (pinch of sugar,vinegar, etc.)to the dressing.
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Home Town: Pleasant Ridge, Michigan, USA
Living In: Gaylord, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 22, 2009
This was very good. I cut the olive oil down to 3 tbsp. as I feel the avocado makes that much olive oil unnecessary, and cutting it it brings the calorie count way down. I'd rather add an extra avocado instead and I may try that next time.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 18, 2009
This didn't work for us at all. Way too much lime - it was overwhelming. I'd scale it down to 1/4 cup, if even that. Maybe more like 1/8 cup. Also, I thought it was really strange to use frozen corn. I'd recommend thawing it out first. It just had a weird texture. We ended up eating it with chips just so I wouldn't throw it away.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 1, 2009
Just okay but probably my fault...the avocados were a little firm, and the tomatoes kinda tasteless. Great idea but not many guests tried it, and nobody went back for seconds.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 15, 2008
I doubled this and made it for a party... started getting antsy when everyone kept making doggie bags of it to take home. I just ate the last of it for dinner. Yum!
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al
Photo by al

Cooking Level: Expert

Home Town: Montgomery, Alabama, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 12, 2008
I love this recipe! I make it all summer long when we cook out. I don't add garlic or onions and I add a can of chick peas along with the black beans, sometimes butter beans-canned. I always add extra lime juice and cilantro and let it sit over night so the flavors come together. I add the avocado right before serving.
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Cooking Level: Intermediate

Living In: San Benito, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 1, 2008
Very good, but nothing amazing. Cut the oil in half, increase lime to 1/2 cup, add chicken, shredded lettuce, and baked tortilla strips to make it a full meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 1, 2008
Excellent! We love this recipe.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 22, 2008
I loved this recipe. I have had requests for the recipe after guests at my table have ate it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 19, 2008
This salad is delicious. The second time I made it I cut the olive oil in half, added extra cilantro and it was even better! Getting good quality avocados makes a good difference (Costco has good ones). Perfect for the summer!
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Photo by Vane

Cooking Level: Expert

Home Town: Lima, Lima, Peru
Living In: Alexandria, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 9, 2008
really good! I made some revisions for my own personal tastes however: I doubled the avocado--the 1 avocado just got lost with all the beans. I also halved the tomato and red pepper, just because Im not wild about those flavors, which is no reflection of the recipe itself. this recipe was super fast to make, healthy, and was a big hit at my party.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 4, 2008
Great recipe!!! Few changes: I did not use avocado, I used red instead of green onion, and I added a tbsp of honey to the dressing. Everyone LOVED it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 30, 2008
This is hands down my favorite salad of all time. Every single time I've made it (which is a LOT), I have been asked for the recipe. I've made it exactly as the recipe states and it's fantastic. I have tweaked it just a tiny bit to suit my needs - I only use 1 tomato because I am not a big tomato fan. I also only use 1/8 cup of olive oil. I also often leave out the avocado. It's FANTASTIC with the avocado, but sometimes I'm just not willing to shell out the money for one. The salad is still amazing without it. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 27, 2008
Love this recipe, it's my husband's favorite. Very fresh flavors. Makes a lot. Thanks!
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Troy, Michigan, USA
Living In: Sugar Land, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 26, 2008
This recipe is surprisingly simple and tastes amazing. I didn't have limes on hand and used the refrigerated juice and it still came out good. The recipe is also flexible, if you are missing an ingredient or two you can substitute or even leave out. Also, I used the leftovers to make Tex-Mex Omelets. Delicious.
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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