Reviewed: Sep. 16, 2007

Very fresh and delicious, though the title is misleading. It was more like a fresh salsa than a bean salad. I would have given it 5 stars, but there was so much chopping involved, it took two of us over half an hour, not just 20 minutes like it says. The end result was worth it, however. I used a red onion instead of the green onions and only half a jalapeno. I also used a fresh red bell pepper instead of pimetos. I'm going to make huevos rancheros with it for dinner. Very delicious and will crave this again.

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Allison822

Cooking Level: Beginning

Living In: Plymouth, Minnesota, USA

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Reviewed: Aug. 22, 2007

mAGNIFICO!!

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SJ Shark Fan

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Aug. 18, 2007

This is a great salad. I made the recipe as written and it came out great.

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Erika

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2007

add hominy

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Stephanie

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Aug. 16, 2007

Yum! I increased this recipe..almost double for a picnic. Used equal amounts of beans and corn and 1 1/2 pkg grape tomatoes sliced lengthwise. Instead of green onions I used half a purple onion and several cloves fresh garlic instead of garlic salt. Reduce the amount of cilantro so it doesn't overpower. Plenty of lime juice, a little salt and Wish bone Italian dressing made this salad fresh and addictive! Will make again.

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krista v.

Cooking Level: Expert

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Reviewed: Jul. 30, 2007

This was even better the next day! We had it as a salad, chip dip and then rolled it with eggs and cheese for breakfast burritos!! Can't get much more yummo or versatile!

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TLCPRN

Cooking Level: Intermediate

Living In: Albert Lea, Minnesota, USA

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Reviewed: Jul. 30, 2007

Just tried this recipe at a small dinner party. Everyone loved it, including my husband who doesn't usually like a lot of the ingredients. Used a red pepper instead of pimento and only one jalapeno.

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durfee73

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Reviewed: Jul. 26, 2007

This is very good but there's a lot of chopping involved. Make sure the cilantro is chopped very fine. If not, it has a really strong flavour. I used only one pepper and replaced the pimento with a red pepper as someone else suggested.

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LIZZYBACH

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Jun. 29, 2007

I served this at a pool party and got rave reviews. It's a refreshing change from the most typical "bean salad".

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Rob

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Reviewed: Jun. 27, 2007

This is a great summer side dish. I leave out the cilantro because I don't like the taste and it is still a hit at all of the bbq's.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Jun. 26, 2007

A nice change of pace. Like others, I only used one can of corn, but two cans of black beans. Essentially, I threw in whatever veggie sounded good, and at the end of the prep, I discovered I didn't have any italian dressing. So I used some olive oil and vinegar instead. Overall, good taste and relatively easy to make with lots of potential for variety.

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DKBECK

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2007

This is a GREAT potluck recipe. I get compliments every single time I make this. I have used halved grape tomatoes before. I usually add an extra lime and only use 1/2 a jalapeno.

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Southern GurL

Cooking Level: Expert

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Reviewed: Jun. 7, 2007

This was excellent!! Used red onions instead of green and only 1 jalapeno. Couldn't stop eating it. Thanks for sharing recipe.

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shelley

Home Town: Takoma Park, Maryland, USA

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Reviewed: May 29, 2007

My husband and I really liked this. Next time I'll definitely scale it down unless I'm brining it to a party - it makes a ton!!! I added 1/2 red peper and omitted the pimentos because I forgot to buy them. This takes a lot of prep work, but it was worth it.

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Pam

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 27, 2007

I didn't change a thing about this recipe, and it was so good. But, it took me longer than 20 minutes to prepare. There was a lot of chopping involved. It took me more like 45 minutes. But, the end result was worth it. I will definitely make again.

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Karen S.

Cooking Level: Intermediate

Home Town: Jacksonville, Alabama, USA

Living In: Suwanee, Georgia, USA

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Reviewed: May 23, 2007

This recipes is a huge hit. Serve as a side dish or as a salsa with chips. Everyone asks me for the recipe.

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SHIRLEYTEREK

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Reviewed: May 11, 2007

I'm almost positive I would give this recipe 5 stars IF I would have used FRESH cilantro. All I had was the dried stuff which doesn't hold a candle to the taste of fresh. Besides that, I loved the flavors in this. I added chopped celery b/c I wanted to get rid of it in the fridge, and it was okay but didn't quite go well with the other flavors. I love how healthy this is, though. It's a good summer sidedish for a barbeque.

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princesslane

Cooking Level: Intermediate

Home Town: Belfair, Washington, USA

Living In: Puyallup, Washington, USA

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Reviewed: May 7, 2007

I left out the onions and the green pepper because I didn't have them on hand. Took it to a fiesta to eat as a dip and had some leftovers so we wrapped the salad in tortillas with some white rice and shredded cheese. Totally rocked!

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jcstrong

Cooking Level: Intermediate

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Reviewed: May 1, 2007

Changes I made: 1) using only one can of corn (lower-carb husband) and 2) using half of a red pepper and half of a green pepper. Otherwise, it was spot-on. My family loved it and I will be making it again.

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