Reviewed: Aug. 23, 2008

Did not care for this recipe - too much lemon and just really bland. Maybe would be better with a lot more seasoning & less lemon juice.

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Janelle


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Reviewed: May 9, 2008

This just didn't do it at all for me. I was a bit short on the lemon, and yet it was still too strong of lemon. I increased some of the other herbs, which just resulted in it being boring. (That covered up the lemon flavor, and I think just a hint of lemon is probably necessary.) So from there I was simply trying to "fix" it to give it some kind of flavor and that never worked. It was edible and I finished it up, but won't make again. It's not worth messing with to make it better.

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Erimess

	Cooking Level: Intermediate
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Reviewed: Mar. 30, 2008

Really liked it. Just made a few changes. I cut out 1/2 of the lemon juice. I used fresh cilantro and threw in some pineapple tidbids. The whole family ate it, which is rare!

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AnnMarie

	Cooking Level: Expert
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Reviewed: Feb. 9, 2008

I made a few changes the second time around : used regular rice (but still used the water from the corn to cook it), left out the lemon juice, used raw red onion, didn't reserve the liquid from the beans, and I forgot to add the tomatoes. The salad was pretty good, but I liked it better when I fried up the leftovers in a bit of olive oil and then put into a tortilla with cheese and salsa. Either way, I think it makes for a filling vegetarian meal.

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SUPERMADCHEN

	Cooking Level: Intermediate Home Town: Kirkland, Washington, USA Living In: Pearl City, Hawaii, USA
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Reviewed: Jul. 6, 2007

Not bad at all! This is a super simple dish to make that's full of flavor and healthy. It's a keepr!

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Julie


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Reviewed: Mar. 11, 2006

this was ok, i thought maybe a little dull, maybe I expect too much from a salad, as i wanted it to be a meal in one, but it didnt satisfy.

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marcelle

	Cooking Level: Intermediate Living In: Manchester, Greater Manchester, England, U.K.
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Reviewed: Apr. 25, 2005

Has potential, way to much lemon juice in my opinion.

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CHARISSALYNN

	Cooking Level: Expert Home Town: Buffalo, New York, USA Living In: Kenosha, Wisconsin, USA
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Reviewed: Apr. 17, 2005

I've tried a similar recipe without the rice, but thought I'd try this one. I didn't use the juice from either the beans or the corn (as I used frozen corn), but just followed the directions for the rice. I also used fresh cilantro. This recipe has an amazing flavor! It's a favorite!

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MOMMYMEL77


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Reviewed: Aug. 26, 2004

This is tasty, nutritious, and filling - the food trifecta in my book. I drained the beans and corn, since I was working with fully-cooked (non-instant) brown rice. I left out the jalapenos since I don't care for that taste and added a couple of stalks of celery to the onion saute. I also found that it didn't need salt. It was delicious as-is, as well as sprinkled with Frank's Red Hot.

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SARGON


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Reviewed: Aug. 20, 2004

it's VERY healthy and VERY filling for a SMALL amount of calories! however, it just doesn't have much of a strong taste. i think i'd make it again and it could be a four-star recipe if i spiced it significantly more.

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MRSMOOKIE


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Reviewed: May 9, 2004

Great salad and easy to make. Very refreshing and tart!

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DONITA?


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Reviewed: Mar. 28, 2004

This was a pretty good recipe. All the liquid for the rice really wasn't necessary, in fact it made my rice turn out kinda mushy. I served the meal a little different - I heated the entire mixture for a few minutes in a pan until it was warm, then I placed it in whole wheat tortillas with cheese and fresh avocado. It turned out great that way!

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MELITS


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Reviewed: Aug. 30, 2003

Very flavorful. It includes many ingredients that taste great together. We really enjoyed this dish and found that it made enough for 10 people as a side dish. My daughter said that it would be great to take to her school picnic. You could even add cubed, cooked chicken to it to make it an easy, complete meal.

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POOKEYFACE


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Reviewed: Jul. 18, 2003

For me the rice cooked up too wet even though I used less olive oil. I think I would cook the rice with only the corn juice next time, and cut back on the lemon juice.

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EMCPHERSON


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Reviewed: Jul. 18, 2003

I really enjoyed this recipe. However, I didn't see the point in all that liquid to cook the rice. I think a ratio of 1 part rice 2 part liquid is just fine. I reduced the amount of lemon juice to less than 1/2 cup. Tommorrow, I will add fresh cilantro to it and see how that is.

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UMM-OMAR

	Cooking Level: Intermediate Home Town: Houston, Texas, USA Living In: Amman, Amman, Jordan
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Reviewed: Mar. 3, 2003

I love it.........I am a vegitarian & have had lots of difficulties finding recipes I like....This one is an A

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ROOH


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Reviewed: Jan. 22, 2003

I love this recipe! It's nutritious and easy! What more could you want?

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ACHENDERSHOT


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Reviewed: Jan. 22, 2003

While this dish was quick and easy to prepare, I thought the results weren't very tasty. The flavor of the black beans was overpowering, and although I enjoy black beans in chili and other dishes, I did not like them in this one at all.

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LOPEALOT


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