Reviewed: May 22, 2012

OMG! I AM a huge fan of balsamic vinegar but with this recipe it was too much. I like the idea of this recipe really I do. I think when I make this next time I will totally omit the balsamic vinegar. Stick with the seasonings and olive oil.

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Reviewer:

Tweetigirl

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Lafayette, Louisiana, USA

Reviewed: May 13, 2012

A great, easy recipe that's perfect for the summertime. I followed the recipe closely, but subbed olive oil for vegetable oil and also added one diced red bell pepper. If you don't like balsamic, this isn't for you, but I happen to love it. I think cilantro is key and if you're not a fan of cilantro, I'd go with parsley.

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Reviewer:

hanajane

Reviewed: May 12, 2012

I added finely diced onion and green bell pepper for additional color and crunch. I thought the balsamic was too overpowering when made as written. I added an extra can of black beans and additional corn (I used frozen) but it was still a little too vinegary. I will make again but decrease the balsamic. We ate half a few hours after being in the fridge and the res the next day. It was definitely better after sitting over night.

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Reviewer:

Kara

Cooking Level: Intermediate

Reviewed: May 10, 2012

Way too vinegary for my taste. whew! I checked to see if I did everything right and it seems I did. I used balsalmic vinegar as called for. Maybe it was a bad brand. Don't know. I won't be making this again though w/o modificatioins.

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Reviewer:

LAURAMATTNSHAINA

Reviewed: May 8, 2012

This recipe was the star of my fish tacos. We placed the corn and black bean salad in a soft taco, topped with a little cheese, then added grilled tilapia on top along with a slice of avocado. Yummy. A real keeper recipe. I did add a little red onion to the salad.

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Reviewer:

SP_oakisland

Reviewed: Apr. 7, 2012

This recipe is awesome. It's great to serve over any lettuce mix and there's no need for any other salad dressing. Delicious!

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Reviewer:

Cyndi Smith

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Reviewed: Mar. 29, 2012

This is a great side dish to use throughout the week. I ate it on wraps, salads, and all by itself. I only gave it 4 stars because I changed it a little bit- here is what I added: thinly sliced red onion, chopped red & green pepper... this added more of a crunch and was delish! I would also suggest using more cilantro.

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Reviewer:

Jthefoodie

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Reviewed: Mar. 27, 2012

I really liked it but my husband said it was missing something. I added a red pepper & half a large onion.

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Reviewer:

RaelynnM

Reviewed: Mar. 9, 2012

Very tasty! I put it in the fridge, for a couple of hours, and then went to try a little bit to see if it was good...and I almost ate the whole thing! LOL This salad is now part of my menu.

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Reviewer:

Kitchenfairy

Cooking Level: Intermediate

Living In: Fairfax, Virginia, USA

Reviewed: Mar. 6, 2012

This is a good basic recipe that can be eaten as is, which is very tasty or can be altered by adding additional ingredients if you happened to have more on hand. I added green pepper and some red onion since I wanted to add more color and nutrition. Since Balsamic vinegar can be a little strong for my tastes, I only used 1/2 what the recipe called for. I followed the rest of the recipe as written. It marinated in my fridge only for a few hours before I used it inside my chicken and cheese quesadillas that I was making. I am sure it would be good as a side, but I really liked it as a filler to my quesadillas. Ate the rest for lunch the next day!

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