Reviewed: Oct. 29, 2009

We liked this a lot. I didn't use corn, but we didn't miss it. The little bit of leftovers that there were went into my boyfriend's lunch box to eat with tortilla chips the next day.

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QuakerBaker

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

Living In: Carthage, Texas, USA

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Reviewed: Sep. 12, 2009

I have made this over and over again and it is such a crowd pleaser!! Great for vegetarians!!

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VWodtke

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Reviewed: Sep. 10, 2009

please, please, please trust me.... add a chopped mango! you'll never regret it! it just adds a nice bit of sweetness with the spice. I've also added a peach but mango is better! add some red onion too! chopped cilanto finishes it off nicely!

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Christine-CanadianCook

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2009

This is the best black bean salad recipe I have ever made or even tried. I'm obsessed with avocado's so I added more, four times more than the recipe called for! I used this as a side to accompany another recipe. All of my family members enjoyed this. This was crunchy, refreshing and very tasty. I recommend this to anyone.

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Ivanka

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Reviewed: Aug. 3, 2009

This recipe is fabulous! I have made it over and over again and am always asked for the recipe when I make it. This is a very versatile recipe, looks great, and tastes superb! It goes great as an appetizer with Frito scoops or pita wedges, also great on its own as a side salad, and fantastic to add in your tortilla with fajitas! And, it can be used for all three during one gathering. It has to be a big gathering for me to make it though, because it is very time consuming with all the chopping, dicing, and de-seeding. I usually leave out the pimentos, because I don't think it adds that much and it is just an extra expense. However, I must say, this recipe is one of the few that is great as is, no need to tweak (but feel free to and it will still be great)!

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K. D.

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Reviewed: Jul. 24, 2009

Great tasting and something different.

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Sue W

Cooking Level: Expert

Home Town: Ozone Park, New York, USA

Living In: The Colony, Texas, USA

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Reviewed: Jul. 18, 2009

This is a great recipe. I don't usually add quite as many tomatoes as called for, and I make sure to soak the diced jalapenos in the dressing overnight to avoid "hot spots" in the salad, but I have made this for many a potluck or barbecue, and it's always a hit.

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cmcv

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Reviewed: Jul. 8, 2009

This is another big hit with my friends. I love salads that look like confetti, are healthy, yummy and easy to make.

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Alli

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Reviewed: Jun. 29, 2009

Good stuff, used as a side with a veggie burger, trying to be healthy... I changed a few things. I added 2 cans of beans (small red kidney), only one can of corn, canned pineapple chunks (minus juice) & grape tomatoes (cut in half). Lime juice is key to this dish.

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Ada

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

Took this to our annual block party and it was absolutely fantastic - and gone very quickly. A few changes - although I love avocado, I omitted it b/c not everyone does, and I omitted the pimentos for the same reason. Added cumin & freshly ground pepper, and used grape tomatoes, quartered, in place of regular tomatoes as they're not quite in season here yet. Used Ken's Light Northern Italian w/Basil & Romano. I will be making this again and again and again!

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MMWALTON

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Reviewed: Jun. 17, 2009

I'm giving this 5 stars because I followed the recipe to a T the first time and it was fantastic. The second time I made some minor changes for convenience: I bought fresh pico de gallo in the vegetable section at the grocery store in place of chopping the tomatoes, jalapenos, and onions (bonus: it came seasoned). I used 1 can of corn and 2 cans of black beans and omitted the Italian dressing (since the pico was seasoned so well and it saves calories).

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BabySnack

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: May 28, 2009

This was really good. I made it just as the recipe reads, except I added cumin. It was great.

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Kim

Cooking Level: Intermediate

Living In: Wildwood, Missouri, USA

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Reviewed: May 16, 2009

Excellent! Even the picky eaters enjoyed it. Since kids were eating it, I only put in 1 jalapeno, but I would have liked it better with 2 or 3 for more heat.

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FLOURGIRL

Cooking Level: Intermediate

Home Town: Union City, Tennessee, USA

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Reviewed: Apr. 28, 2009

This was a nice side dish, not extraordinary but good enough to make again. I reduced the oil and added some extra lime juice and salt. I think I might throw a little mango in next time.

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cerfenberg

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Reviewed: Apr. 4, 2009

I have been making this recipe for a couple of years now and am just taking the time to rate it. I love it! Everytime I've made it for potlucks or when we've had guests over, I get asked for the recipe. It's really healthy and tastes great. One of the reviewers who said it came out mushy even admitted that s/he didn't drain the beans or corn - which the recipe clearly states that you need to do. I rarely use the cilantro when I make it - not that it's bad, but I generally don't have much use for cilantro and the rest not used for the recipe goes to waste. I have also made it with and without avocado and it's great either way. I agree with the reviewer who said the avocado doesn't do so well when you're eating it as leftovers - but you probably won't have leftovers anyway! :-) I have made it with and without the pimentos, and I think I've only used the jalapenos once - again, not because it tastes bad - just because we don't usually eat jalapenos. I read a review here that suggested using a zesty Italian dressing and I do that now all the time. I have found that t does take a bit of prep time to cut up the veggies - more than the 20 minutes - I guess I'm not the fastest chopper in the world, and I'm generally doubling the recipe, but it can take me an hour to put this together. So, I would suggest making it as written, then adding/leaving out things you and your family prefer. I think you'll find it a winner every time.

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MELISSAEANDREWS

Cooking Level: Beginning

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Reviewed: Dec. 31, 2008

Everyone asks for this salad when the weather gets warmer. Great summer salad or serve with tortilla chips for a unique and healthy dip!

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Jennifer Lynn

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Reviewed: Dec. 16, 2008

easy and good. I didn't have the italian dressing. Added cumin seasoning.

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shay

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Reviewed: Nov. 3, 2008

Made this for a pot luck dinner and it was gone ASAP ! Easy to make which was great too. I happen not to have lime in the house so I used a couple of tablespoons of frozen limeade...no complaints but will make sure I have a lime next time :) Thanks for the recipe !!

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debby

Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

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Reviewed: Oct. 13, 2008

Great bean salad. I made a few little adjustments. I used the lime juice as a dressing at the end combined with garlic, olive oil, and salt. Used it as a dressing to dress it right before serving. Also...no pimentos and red instead of green onion. Only good for a day of so...afterwards, it gets really soggy.

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