The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 15, 2009
I liked it but it was too sweet and it was swimming in dressing so if I make it again, I'll eliminate the sugar and reduce the dressing.
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Cooking Level: Intermediate

Home Town: Methuen, Massachusetts, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 13, 2009
I really didn't care for this recipe. Maybe it's a personal taste thing, but I didn't think the balsamic vinegar and the white sugar were a good combination with the southwest flavors of the rest of the ingredients. I think the corn added plenty of sweetness without the balsamic and the white sugar. Next time I'll just try leaving out both and adding a little olive oil for moisture.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 11, 2009
Fast, easy, zesty. Nice to make for a potluck if you're in a hurry.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 10, 2009
This is great, especially if you can wait a day or so to eat it
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Amy

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 1, 2009
this was an excellent base for an "anything goes" side! i used another reviewers suggestion and used an alternate dressing of the rice wine vinegar, dijon mustard, cumin, garlic powder, a TBSP EACH ADOBO, chili powder, tsp of sweet pepper flakes, and a pinch of cayenne,few splashes of hot sauce whisking in some EVOO. Used a can of g. giant white shoepeg corn along w/ a cup of regular frozen corn. I also added about 1/3 c. chopped sweet onion, 1/4 c. chopped celery, 1/2 large red pepper, and a small green pepper. also about 1 TBSP each chopped jalapeno peppers and banana peppers. very fresh!
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Cooking Level: Expert

Living In: Rochester, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 19, 2009
Very good base recipe that can be altered to suit your own taste. I added some chopped red onion and all thought it was a nice change from the normal BBQ salads.
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 12, 2009
This was really good! I added a bit of chopped onion and some extra corn to the recipie because I like corn. The dressing was fantastic. I would definately make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 4, 2009
This is now a family favorite! It's quick and very easy.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 2, 2009
This was ok. I thought the dressing was real good & it didn't taste bad but I'm not a huge fan of black beans to begin with so it was just ok. I also added onions & peppers to it because I thought just corn & black beans was a little bland. It was good but not something I really like but thats just my opinion, my hubby didn't like it at all he thought it was weird having the beans uncooked.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 29, 2009
Excellent salad. I use it frequently with BarBQ meats, or lovely with just some corn bread, or maybe a small bowl of soup, this is awesome! But I will have to admit, I use lime juice in place of the balsamic vinegar and I like it so much better. But the rest is the best!
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Oceanside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 23, 2009
This is a fantastic recipe! I've made it numerous times and the only thing I've ever added is chopped red onion. I like it as a side dish with a taco dinner, but I LOVE it the next day as dressing for a taco salad made with the leftovers.
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Cooking Level: Intermediate

Home Town: Atchison, Kansas, USA
Living In: New Florence, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 20, 2009
This is in our regular rotation of lunch foods. I cut the balsamic vinegar to about half of 1/4 cup because it is so pungent. Very unique flavor and healthy.
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Cooking Level: Expert

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 11, 2009
Was very plain.
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Cooking Level: Expert

Home Town: Milledgeville, Georgia, USA
Living In: Winder, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 6, 2009
Very easy to make. Good stuff, but maybe not "great." (More like a 4.5) A good amount of spiciness. Made it as is, except I don't have fresh cilantro on hand.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 3, 2009
Very Tasty!!!
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Cooking Level: Intermediate

Living In: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
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Reviewed: Sep. 2, 2009
I always believe a great recipe is one I choose to make more than once! I have made this recipe a few times now. The first time I made this I ate half of it by myself the first day. I rinsed both the corn and black beans before mixing with oil mixture. I did not have cumin, so I used onion powder instead. I also have not had fresh cilantro on hand, so I have used fresh cilantro paste, which comes in a squeeze tube, as well as frozen cilantro cubes. Definitely a recipe to save!
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Photo by Piratefrog

Cooking Level: Intermediate

Home Town: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 2, 2009
I've made this several times. I love the dressing. I recommend adding additional veggies to aid the appearance and the texture. I add some white onion, red and/or green bell pepper and celery to give it crunch.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 29, 2009
I made this perhaps ten minutes ago, and had to tear myself away. My boyfriend wasn't sure about the balsamic, but I think the earthiness of the beans and corn really needed a strong vinegar. I used boxed chili mix because I was out of chili powder and cumin. I used two tablespoons of the prepared powder, one tablespoon of lime juice, and olive oil instead of vegetable. I mixed the cilantro into the dressing, since I was using dried, and it tends to taste better after a little time to rehydrate. Absolutely delicious now, and sure to be even better tomorrow night!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 29, 2009
This was good, but it was a little too sweet and the vinegar was a little too strong for me. I will make it again and tweak it some.
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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 26, 2009
I made this recipe last night as a side dish to some rippers (deep fried hotdogs). This salad has a great taste and the seasonings were right on the money. I did add some homemade pickled jalapenos to add a little more kick. I will definately make this again and do a little experimentation. Great recipe!
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Cooking Level: Expert

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