Reviewed: Oct. 14, 2009

This was ok. We thought it needed something but couldn't quite pinpoint what it was. I'll more than likely try it again over the summer with a few additions.

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jennkl

Cooking Level: Intermediate

Living In: Howell, Michigan, USA

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Reviewed: Oct. 13, 2009

I think this is the very first recipe that I have marked so low...as 2 other recent reviewers mentioned...something is definitely missing in this dish. I had such high hopes for this recipe too, I LOVE black beans and who doesn't like pasta! BUT...these two did not marry well in this recipe...I used a red and yellow bell pepper, added half a jalapeno pepper for some heat as I didn't have any of the mexican shredded cheese but that certainly didn't help this recipe any. This recipe would be better suited for couscous or even quinoa than whole wheat pasta (or regular for that matter). ** Edit...after letting it sit in the fridge overnight - HOPING it would by some miracle get better...well, it didn't. Sorry - My apologies to the creator, this is one recipe I will not be utilizing again.

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: Oct. 11, 2009

I too thought this needed some garlic and other spices maybe. My husband loved it but I thought it was lacking. I did green onions instead of regular onions and made my own salsa. IMO I don't care for the texture of the beans straight out of the can either. I think maybe they should have been heated up slightly to soften and then added and cooled?!...I really don't know if that would have helped though. If I make it again I will definitely be making a few more changes

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Oct. 11, 2009

I used whole wheat rigatoni and homemade salsa and a sweet onion and finished it with the juice of 1 lime. We all agreed it needs something. If I make it again, I will add a couple cloves of minced garlic and either use hotter salsa or add a jalapeno. Thanks for sharing.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Aug. 4, 2008

I prepared this for two different cook outs I attended. Everyone loved it and wanted the recipe!!! Great variation of the "normal" pasta salad!!

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sonia

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Reviewed: Jun. 28, 2008

I'm giving this pasta recipe four stars for now, because I used a rice penne, whick texture-wise wasn't that great. I used the remainder of D's Famous Salsa in place of the jarred salsa, omitted the pepper and onion (there was onion in the homemade salsa), and used two heaping spoonfuls of sour cream. I also used Chipotle Cheddar in place of the mexican blend. Taste-wise, I'm sure it would have been ten times better with another type of noodle besides rice noodles. Other than that, I liked how different this pasta salad was from others I've made.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 24, 2008

So easy! I simplified it even more, using just : fresh salsa (pico de gallo), 1 can black beans, rotini, and some fresh ground black pepper. Everyone loved it!

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katie327

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Reviewed: Jun. 23, 2008

I used the refrigerated salsa as suggested . I also omitted the onion and green pepper. The salad was just blah for me. I ended up making a cheese sauce from Velveeta and Milk, then adding the leftover salad to make a southwest mac 'n' cheese. My 2 yr old loved it!

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sonia

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Reviewed: Jun. 11, 2008

Absolutely amazing! I have to say thanks for helping me finally (after 10 years of marriage) find a pasta salad that my husband likes! I did make a few changes....I used Mexican style beans and just left the juice they came in. I added kidney beans & black eyed peas. Threw in some habanero sauce, a package of jalapeno seasoning and about 1/4C of left over sour cream, just to get it out of the fridge. We'll be making this one over and over.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Feb. 25, 2008

I would suggest omitting the onion. I added only 1/2 an onion and it was overpowering. Next time I make it I will omit the onion and I might even try adding chicken. Otherwise it is a yummy recipe.

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artworkbykaren

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2007

I used sharp cheddar and added fresh avocado, skipped the onion. It was fabulous!

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noek

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Reviewed: Aug. 18, 2007

Very easy and delicious! I didn't even bother adding the onion, pepper or salt and pepper and it tastes great. I would recommend however, using the fresh packed salsa found in the refrigerator section of the grocery store instead of the jarred salsa.

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