Reviewed: Jul. 2, 2008

great has become a regular recipe in my house. Thanks

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Jill

Cooking Level: Expert

Home Town: North Syracuse, New York, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jun. 29, 2008

I absolutely love this recipe! The only thing I do different is that I add in equal parts of corn and beans & add in sliced black olives. Could definitely add in leftover chopped grilled chicken or steak for an all-in-one meal! Thanks for a great recipe!

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SINGINGPOOP

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

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Reviewed: Jun. 27, 2008

I've made this salad many times since I first found it on allrecipes, and I've never, ever gotten tired of it. It's always a big hit at parties, and I recently served it to 150+ people at my backyard wedding reception. Hearty, savory and zesty!

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Justine Garrett

Cooking Level: Intermediate

Home Town: North Hollywood, California, USA

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Reviewed: Jun. 21, 2008

I've made this several times over the years. Its always a big hit. I do use two avacados because I love them!

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Katy Belle

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Reviewed: Jun. 20, 2008

This recipe is great as a starting point, but it definitely needed more lime and garlic as someone else noted. I too substituted- white onion for green. For my purposes, I tossed it with cubed grilled chicken and used the salad as a topping for a dinner salad. Big Hit!!!

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Heather

Home Town: Montgomery, Alabama, USA

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Reviewed: Jun. 15, 2008

I thought this was so super yummy, i did reduce the amount of oil, and added more garlic than called for. i also topped with crumbled feta. yummy. i only gave it 4 stars because i am the only one who loved it, kids and hubby said it was just OK.

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mykidsmom

Cooking Level: Intermediate

Living In: Hoosick Falls, New York, USA

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Reviewed: Jun. 2, 2008

Used 2 ears of roasted corn, left out garlic, red peppers and 1 can of beans and only 1/8 cup oil. Used lemon juice instead (no limes around), 2 chopped and seeded jalapenos, added chili powder and cumin. I found I needed to add the jalapenos and extra lemon juice for that extra zing but it was a great vegetarian meal for my DH and me. It was better the next day and since there was so much lemon juice, the avocado didn't oxidize much at all. Will definitely make again, thanks!!

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Preshie from CA

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

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Reviewed: May 31, 2008

Sorry we just didn't care for this one. I think the Spicy Bean Salsa from this site is a much better bean dip and suits our taste better.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: May 31, 2008

Absolutely fabulous. Took 15 minutes to make and I let it marinate about 30. I didn't change a thing on the original. Thank you for this new family favorite!

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deesnyder

Cooking Level: Intermediate

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Reviewed: May 27, 2008

This was quite yummy! I did decrease the oil a little, added a green pepper, used the whole bag of corn, and used half of a red onion in place of the green. I had two limes but they didn't produce enough juice so I added a little zest. On the back of the can of black beans there was a similar recipe and it called for red wine vinegar. I thought the dressing needed a little more tang so I added a few splashes. Next time I think I will add a jalapeno. Also, try to make this the same day you are serving it. I made the salad the night before (except for the avocado) and I thought the flavors melded too much. It was a lot fresher tasting right when I made it.

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BOCAT2005

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: May 27, 2008

Wonderful dish! I made this for a Memorial weekend party and everyone loved it! I got so many requests for the recipe! I added one more avacado, and added a 1/4 cup of italian dressing and it was great. I will make this again for sure!

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GoGatorWife

Cooking Level: Expert

Living In: Wyoming, Michigan, USA

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Reviewed: May 22, 2008

This is so darn good. I did what the some of reviewers said and cut down the oil to 1/3 cup, but other than that, I made it to the letter. Love it, thanks.

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AUGIEANG

Cooking Level: Intermediate

Home Town: Fall River, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: May 20, 2008

This is one of our all-time favorite recipes - sooooo good with fresh summer produce. I look forward to the farmer's market every year so I can make this. Also a hit at parties - if you don't eat the whole batch yourself! (which I did the first time I made this) One note: last time hubby tried adding extra cayenne for more kick but it didn't work - the proportions are correct. Also, there's more oil called for than needed - we just do a couple splashes, which keeps the fat content down. So healthy and yummy!

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STASIGRACE

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Reviewed: May 13, 2008

Such a flavorful and healthy salad! To the dressing I added red wine vinegar and white wine vinegar to make it more tangy. I also added lime zest and a green bell pepper. The fresh cilantro is a necessity when making this because it just adds a whole other element and flavor. Overall, really enjoyed eating this!

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Catherine

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

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Reviewed: May 4, 2008

I always make this dish for summer BBQs. I omit the avocado & tomatoes as I don't like them. I also reduce the amount of oil called for. Excellent flavor.

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JADA

Cooking Level: Intermediate

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Reviewed: May 2, 2008

Absolutely delicious! Didn't change anything. I make this often.

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Cappi

Cooking Level: Intermediate

Home Town: Titusville, Florida, USA

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Reviewed: Apr. 30, 2008

I'm addicted! The changes I made are to reduce the amount of oil to 1/4 - 1/3 cup....I thought 1/2 cup was too much. I also left out the onions(personal preference) and added some sunflower seeds for a little additional crunch. What a fantastic summery taste!!

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Jan Badovinac

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Reviewed: Apr. 25, 2008

Best black bean and corn salad out there! The avocado and red pepper plus the yummy lime dressing make it even better! I have had MANY requests for this recipe. I usually serve it with tortilla chips and whatever is left over gets eaten up at the meal! A+++

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SCHAFFERK

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Reviewed: Apr. 25, 2008

This salad is a staple for summer picnics and family gatherings. It can also be used as a fresh salsa. I usually cut the olive oil to 1/3 cup and the difference is unnoticeable. The lime and cilantro make a very fresh-tasting salad.

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MARIEALIDA

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Reviewed: Apr. 17, 2008

I've made this several times for home and to take to potlucks at work. Everyone loves it. I add a finely chopped jalapeno or two and more cilantro. Good served with baked Tostitos-like a dip. I calculated it on Weight Watchers and came up with 3 points per serving. Lots of fiber.

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KATHLEENR

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Black Bean And Corn Salad II

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