Reviewed: Oct. 13, 2007

I loved this salad. I did cut back on the balsamic vinegar, even though I love it, and I thought it was perfect. My husband put it on fajitas, so I did too and really enjoyed it.

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AMYBB

Home Town: Adrian, Oregon, USA

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Reviewed: Oct. 8, 2007

I made this recipe exactly, except I didn't get a chance to refrigerate it for more than a couple of hours. It was very different, but fresh and delicious tasting.

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jennbot

Cooking Level: Beginning

Home Town: San Diego, California, USA

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Reviewed: Oct. 5, 2007

This was wonderful!! I crushed up tortilla Chips in a bowl and put the Salad on top!! Yummy!! I give it five stars.

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Bamm

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Reviewed: Sep. 26, 2007

This was really good! I did need to add a bit more salt for my taste. So easy. It will now become a BBQ staple at my house.

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binkyj826

Cooking Level: Intermediate

Living In: Waltham, Massachusetts, USA

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Reviewed: Aug. 24, 2007

Loved this recipe i did axactly as the recipe called for except i used 1/3 cup balsamic vinegar and i used extra virgin olive oil instead of vegetable oil and i added 4 cloves of fresh Italian garlic cloves, it was out standing even my daughter loved it and she is picky with veggie's i made this last night to have along side BBQ chicken sandwiches that was also a recipe from this site. if you havent tryed the BBQ chicken sandwiches give it a shot you will not be dissapointed they are out of this world. thank you for the recipe. this is a keeper as well

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PTMUGUCA

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Portland, Oregon, USA

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Reviewed: Aug. 16, 2007

This is so good. I can see how some might find the vinegar overwhelming but to me thats what I think a corn/bean salad should taste like. I used olive oil instead of vegetable oil, added (4)green onions, and omitted the sugar. It seemed like it needed some color and I was out of red pepper so I added a can of dark red kidney beans and it looks and tastes fantastic. Thanks for the wonderful recipe.

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RJ

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2007

I made this as a side dish for pulled pork sandwiches and it was even better the next day. I used an entire back of Trader's Joe's frozen grilled sweet corn, one can of black beans, and a chopped red bell pepper. I kept the dressing amount the same and it was the perfect ratio. I also added some garlic for extra flavor.

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nbgirl32

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Reviewed: Jul. 11, 2007

My husband and I loved this! I added some red pepper and onion, and rolled it up in a flour tortilla. Make sure to marinate overnight---it's worth the wait! It would be great as an appetizer served with tortilla chips, too.

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Just Julie

Cooking Level: Intermediate

Living In: Canton, Michigan, USA

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Reviewed: Jun. 11, 2007

I will rate this 4 stars because my recipe is almost identical and it really is a good recipe with a few changes. The recipe I use calls for 2 cans of beans and 16 ounces of frozen corn per 1/4 cup of vinegar, so that is probably why it was too much for many of you. I also use balsamic syrup and thin it out with a tiny bit of malt vinegar, omit the sugar because balsmic syrup is sweet, add some chopped green onions, chopped red and green bell peppers and 1 tsp garlic powder. This recipe is really good if you make a few changes. Serve this with Tostido Scoops and Sour Cream........YUMMY. Oh and you can also add chopped jalapeno for added zip. Recipe can be halved with no problems.

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Belinda

Cooking Level: Expert

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Reviewed: Jun. 1, 2007

better than i had expected.

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VIVNIDHI

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Reviewed: May 22, 2007

Not a fan, but others were. Couldn't taste anything other than vinegar, even though I used half the amount suggested. Probably won't make again.

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: May 6, 2007

I kind of combined this recipe and another (so I used frozen corn, added a diced red pepper and red onion) but I'll still give this recipe 5 stars because adding balsamic vinegar was something I didn't think of but really made a difference from my other attempts at a corn and black bean salad. I probably only added an 1/8 of a cup but it was enough to really balanced out the other flavors.

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Kristina

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Washington, D.C., USA

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Reviewed: May 1, 2007

very good, but next time I would cut back on the vinegar a bit. Also, it is much better the second and third day!

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MILLAGALL

Cooking Level: Expert

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Reviewed: Apr. 25, 2007

Very Good! We put the bean salad in soft tortillas w/ some pepperjack cheese and salsa. We then warmed them on a skillet (like a stuffed grilled burrito)

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MIDWESTCINCY

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 31, 2007

This is a quick recipe that I was able to put together quickly after finding out I was supposed to bring a salad to a taco-themed work luncheon. I didn't have any cilantro on hand, added a bit of garlic powder, used frozen corn, and used frozen black beans that I had previously prepared from dry. I was a little nervous about the dish having never tried it and the lack of cilantro. However, after marinating over night, the ladies at work LOVED it! They were particularly impressed with the dressing, ate it all, and requested the recipe.

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TAYLORBUNCH

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

Very quick and easy to make. I'm glad I only used 1/4 tsp chilli, though!

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Akubra17

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Reviewed: Feb. 11, 2007

Great start - I give this 5 STARS with my additions/changes. I wanted this for a dip to serve with Scoops Tostito chips. This is perfect! I used a fresh cilantro blend from Gourmet Garden and cut it back to 2 TBSP (personal preference for less cilantro). I also used a 15 oz. can of corn, added about 2 TBSP of salsa, about 1/4 cup of chopped sweet red pepper and 2-3 TBSP of chopped onion. I haven't let it marinate overnight yet because I mixed it together and tried it with the chips and couldn't stop eating it. Even my picky 5 & 7 year olds like it! Amazing!

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Blestmom4

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: Jan. 14, 2007

i made this without cilantro and used a can of baby corn instead of regular corn. turned out nicely.

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deena

Cooking Level: Intermediate

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Reviewed: Nov. 27, 2006

Pretty good - I added chopped red onion and tomatoes. This is a nice, light salad - taking it for lunch tomorrow. :)

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punkypower

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2006

This was a big hit at a "Mexican pot luck." I double the recipe, using three cans of beans and two cans of corn. I also added one red bell pepper and half a purple onion as others suggested. Others noted that it was a little sweet, so I eliminated the sugar. It was yummy!

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