The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 6, 2006
I was very leery about the idea of using Italian dressing in a Mexican dish, but it actually ended up tasting pretty good. However, it did have that slight salad dressingy taste which I don't care for since I think it makes dishes taste not-quite-homemade. The next time I make this I think I will just use a little bit of olive oil and a splash of cider vinegar in lieu of the dressing.
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Cooking Level: Expert

Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 2, 2006
This recipe is always a hit. The flavors make it to die for, but it is light and refreshing too. I use one can of white corn and one can of yellow corn for different colors....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 28, 2005
I absolutely love this recipe. I use it as a salsa. I also added more avocado just because I like them so much.
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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: Nov. 18, 2005
I served this as a topping for a lettuce (iceberg/romaine combo) salad. I topped the bean mixture with Mexican Shredded Cheese. This was a big hit at a Mexican Pot Luck. I think the lime juice really gives it a nice flavor. I only used one can of corn and that was perfect for me. I think two would have been too much. My avocado was not quite ripe, so I did not have the problem others did who said it turned to mush. Mine stayed firm. I only used 1/4 cup of salad dressing, and might skip altogether next time. I didn't have garlic salt, so used 1/4 tsp. salt and 1/4 tsp. garlic powder. I think maybe minced or roasted garlic would be a nice touch. This is a very nice, versatile recipe. Thanks for sharing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 14, 2005
This recipe rocks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 1, 2005
A fantastic salsa served with chips. The cilantro and avacado make this recipe sensational.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 28, 2005
Wonderful salad! Everyone loves it. I serve at all of our picnics.
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LAP

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 21, 2005
This was excellent. The changes I made are to first DRAIN AND RINSE THE BEANS. The first time I made it I did not and it got sloppy and mushy. I used frozen white shoepeg corn, only because I personally hate canned corn (if you use canned I'd drain that too), and I used one can black beans and one can kidneys - just to add to the color. Also, instead of bottled Italian dressing I made my own with capers, caper juice, white wine, balsamic vinegar, olive oil, and garlic - you can probably use any kind of oil/vinegar dressing you like. The jalepeno added just enough spice, I'd personally use a little more but this was fine. Oh - and I used whole grape tomatoes, sliced ones may make it too runny also.
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Cooking Level: Expert

Living In: Harrisburg, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 18, 2005
My family loves this! Sometimes I leave out the avocado if none look good at the store and it's still awesome. I use fresh corn too, two or three ears, instead of the canned.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 17, 2005
This is a wonderful, fresh tasting salad that goes with so many other dishes! Everyone loves it, so I have made it many times. Don't skimp on the cilantro. Also, I made this with canned peppers instead of fresh and finely diced red pepper instead of the pimento because that's what I had on hand. The substitutions were great as well.
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MM

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 15, 2005
My daughter and I love this recipe. I leave out the pimiento and jalapeno and use 2 cans of beans. I use chopped red onion in place of the green and red wine vinegar instead of the salad dressing. This recipe can be adjusted to easily to your likes and dislikes that is practically foolproof.
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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: Sep. 6, 2005
VERY Good! Would also work great as a salsa! Love it thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 1, 2005
WE loved this salad! it was a huge hit at our "mexican themed" dinner party. I handed this recipe to a coworker and I said, "I think it will be a winner" and it sure was. The only thing I would add more of is lime juice- and maybe 2 cloves of actual crushed garlic. I like tangier things-however the original recipe is great!! we definitely recommend. This ones a keeper!
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Photo by JADZIA

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 21, 2005
Served this with chips at a party & it was a hit!! I made it again & ate it on my own over 3 days. Kept getting better the longer it chilled. Thank you!
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Cooking Level: Intermediate

Home Town: Arlington, Texas, USA
Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 17, 2005
Another consistent favorite of family and friends. No variations needed! Thank you, Merle.
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Cooking Level: Intermediate

Home Town: Elizabeth, Colorado, USA
Living In: Brighton, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 12, 2005
Wow. I just made this recipe for a family reunion tomorrow and they will be lucky if it makes it there. It is awesome. I did not change a thing, except I did not have italian salad dressing (I thought I did). I had to use sundried tomato and oregano dressing. It is absolutly great with nacho chips. This is a keeper!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 12, 2005
I served this to a group of friends and they all asked for the recipe. Great balance of flavors.
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Deb

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 28, 2005
I made this for a potluck and brought home an empty bowl and loads of compliments! Easy to make, as long as you don't mind a lot of chopping. I didn't have pimentos and put in basil instead of cilantro (it was what I had on hand). Great summer salad, very fresh and different. It is a beautiful salad as well!
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Photo by CHEFBOYOSARAH

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA
Living In: Richlands, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 16, 2005
I don't know where to begin - this recipe is AWESOME!!! I have made this many times and each time I love it more. I have had the Black Bean Salad with Taco's and as a salsa dip with Tostidos. I grilled chicken on the grill last week and had the salad on the side. This salad is great and refreshing on a hot summer day. I followed the directions except I did not add the avocado's (allergic) and pimentos because I didn't have any and it was still fantastic. This is even better the next day because the lime, cilantro and Italian dressing have time to marinate. If I could give this recipe more than 5 stars, I would! Thank you for an absolutely fantastic recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 14, 2005
I absolutely LOVE LOVE LOVE this recipe!! My husband and I ate it with everything: by itself, with tortilla chips, in a taco. This is absolutely delicious!! It did take quite a time to prepare, and I was praying it was worth it, and IT WAS!! I'll take the time again and again!!!
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