Reviewed: Sep. 22, 2009

This was pretty good. I lessoned the amount of lemon juice, because I am just not a big fan....very good though. I also topped it with cheese....yum!

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Sep. 12, 2009

This was pretty good. I was making zucchini herb casserole and started the red bell pepper, onion and garlic when I realized that my zucchini wasn't any good. So I jumped on here and searched the ingredients that I had and found this, the only thing I didn't have was the corn. The next day I added this to some queso dip and it was sooo good.

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amandak23k

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

I loved this salad. I didn't read the recipe through before making, and didn't have time to let the rice cool very long, so, it was slightly warm. Still great! Can't wait to taste tomorrow when fully chilled.

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BNBKLADY

Cooking Level: Intermediate

Home Town: Sunbury, Pennsylvania, USA

Living In: Lancaster, Pennsylvania, USA

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Reviewed: Aug. 25, 2009

this is very good for a summer side with grilled chicken! adjust the heat to your taste. i think it is better if you make this a day ahead and when serving splash some red wine vinegar and toss with green onions. very tasty indeed. thanks for posting!

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gderr

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Reviewed: Aug. 17, 2009

This is very good and meets the healthy eating criteria of my son's diet. Thank you for a winner!

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violinnm

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 10, 2009

Really good and easy to make. I left out the tomatoes and cilantro and added left over sloppy joe meat and lots of tabasco. I wrapped up in tortillas and freezed for my lunches.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

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Reviewed: Aug. 9, 2009

Very good and very healthy! I cut down the lemon juice a little bit, didn't use the liquid from the beans or the corn, and used an Uncle Ben's brown and wild rice mix I had in the cupboard. We loved it. Next time I'll slice up some grilled chicken and add it to the mix. Thanks for a great summertime meal idea!

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Sheila

Cooking Level: Expert

Home Town: Chesterville, Ohio, USA

Living In: Waldorf, Maryland, USA

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Reviewed: Aug. 8, 2009

Well, with the combination of black beans, rice, and corn, it seemed that this could hardly miss. But miss it did, at least at our house. The problem is all that lemon juice. It makes a bitter concoction of what would otherwise be a nice combination of ingredients. It is undeniably nutritious, but that was it's only redeeming quality for us. It makes a ton, which is sad.

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Colorado Cook

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 8, 2009

I left out the corn and basil because I didn't have them on hand. But the recipe was still so delicious! I also used 6" flour tortillas and made little roll-ups with the filling. Hats off to the reader who suggested Frank's Red Hot sauce. It was the perfect compliment to the meal.

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Monkeyleigh

Cooking Level: Beginning

Home Town: Manteca, California, USA

Living In: Brooklyn, New York, USA

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Reviewed: May 21, 2009

This is a great recipe! I didn't save the liquid from the beans though, instead of fresh tomatos I used a can of stewed tomatos and saved the liquid from that to use. Also I used fresh cilantro (I never use dried) and white rice because I didn't have brown. VERY VERY GOOD!

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SKIP2015

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Reviewed: Feb. 16, 2009

I had a bunch of pico de gallo left over from a party, so I subbed that for the first several ingredients, as they were similar. I also skipped the onion saute step (there was plenty of onion in the pico)and just threw the corn and beans in a bowl with my freshly cooked (non instant) brown rice. The onion WAS a bit strong, but it was delish in a tortilla w/avocado, as recommended in another review. It was pretty good as I made it, and I managed to use the leftovers creatively to make some AWESOME soup!! (just cook a few chicken legs with chopped garlic in a few cups of chicken broth, and throw in leftover rice salad. serve with chopped avocado, jalapenos, and tortilla chips to top. YUM)

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latsyrc

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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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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Black Bean and Rice Salad

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