The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 14, 2008
Awesome!!!!! It's nearly addictive. I made it just like the recipe and I wouldn't change a thing. I think it's better after refrigerating a few hours as the flavors penetrate the beans and veggies. I also stirred the avocados in last to avoid smashing them.
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Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 9, 2008
I make this every time I am invited to a BBQ potluck and it gets raves. It's easy and full of flavor and healthy too.
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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: Mar. 27, 2008
This was one of the best bean salads I've ever had! I used cilantro, dropped the green onions, and added a dash of adobo. Yum:-)Thanks Jen!
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Cooking Level: Intermediate

Living In: Randolph, New Jersey, 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: Mar. 24, 2008
My son, Matthew (14), made this as part of a Health class project. he says: it gives you a "chillaxin'" feeling after a hot meal. He wanted to give this recipe 5 stars, but I would have probably given it 3, so we compromised. I have made and had much better black bean and corn salad. Heather's Black Bean and Corn Salsa from this site has much more flavor. Thanks for the recipe!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 13, 2008
I have made this numerous times- is a very easy recipe to double or triple, and you can play around with the amounts of ingredients to tailor it to your tastes. I add extra cilantro and avacado myself. My only complaint is it tends to get 'soupy' on the bottom, but I like it just as much the next day. I made it for my sons graduation party- holds up well- I kept extra in the fridge and kept replentishing it as it ran low.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 14, 2008
Delicious! Very light and fresh tasting. I read other reviews and decided to wait to put the avocado in and after tasting how yummy it was, I never got around to putting it in! I am making it again tonight - maybe I will try it with the avocado. Thanks!
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Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA
Living In: Castle Rock, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 10, 2008
So fresh tasting and fantastic. The lime dressing helps the salad taste light. A great meal by itself or the perfect side for chicken or fish on the grill.
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Cooking Level: Expert

Home Town: Alpine, Utah, USA
Living In: Lehi, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 5, 2008
This recipe was great. I made it without the avocados so it would last longer. The leftovers I mixed with green lettuce and tortilla strips. It was great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 4, 2008
This was really really good and everyone loved it. I wasn't able to add the avacado because it wasn't ripe enough and I was missing the bell pepper because they didn't look so good at the store. Reguardless, it was wonderful and I'll be making it again soon :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 3, 2008
I really liked this recipe and found a great way to cheat! I found Hanover Latino Recipe frozen veggie blend with corn, black beans, diced red & green peppers and onions. I used 2 bags, thawed under tap water. Used the vinegrette as written, but I threw it all into a mini processor with cilantro and the garlic. Used 3 green onions. Very good and minimal chopping!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 1, 2008
One of my faves! Perfect everytime...and everybody wants this recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 31, 2008
I'm not sure what I did to this . I followed the recipe exactly. This was not good to us. Thanks anyway.
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Cooking Level: Expert

Home Town: Fort Myers Beach, Florida, USA
Living In: Novi, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 14, 2008
served at Christmas made great dip
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Home Town: Woodburn, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 14, 2008
Everyone loved it. Oddly enough, due to a pot-luck serving mistake, it got combined with my green lettuce salad- it was great!
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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: Jan. 13, 2008
Wow is this awesome!! Added garlic and jalapnos and didn't add the avocados until last minute. Cannot stop eating it!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 5, 2008
This recipe was ok. It has potential to be really good but I thought the lime and olive oil taste were very overpowering. The yummy veggies and beans could hardly be tasted. Next time I will reduce both liquids, add some sugar, a little more cayenne, and omit the garlic. I also thought this salad turned out more like a salsa. Thanks to the other reviewer that suggested adding the avocado pit to the salad. It worked!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 31, 2007
very tasty, but the recipe makes a tremendous amount! cut it in half!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 30, 2007
Very good,,, I could live off this stuff!!! I added some extra cilantro to give it that extra kick. I also used green onion AND red onions to give it a bit of variety. The purple color of the red onion definitely makes the dish extra colorful.
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