Kelly's Black Bean Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 28, 2014
Great recipe, but too much oil. Used 1/4 cup olive oil instead and I love cilantro so I used it instead of oregano. Also, cut down on the vinegar. One could also use wheat berries instead of white rice for better nutritional value.
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Reviewed: Jun. 15, 2014
Tastes really good, but little to oily for me. I only used 1/2 cup but still to much. Next time I'll use 1/3 or a 1/4 & see how it goes
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Reviewed: Apr. 7, 2014
This was a quick easy dish with high impact! I added a touch of habenaro sauce and some fresh basil, but really the recipe would be fine without changes!
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Reviewed: Jan. 18, 2014
Absolutely fantastic,and everybody loved it. For colour, I usually use 2 cans black beans and 1 can red kidney. With the corn, that gives me red, yellow, and black.... sometimes I'll add carrot. People eat with their eyes!
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Cooking Level: Expert

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Reviewed: Sep. 7, 2013
Used fresh oregano & basil from the garden & left over brown rice...we all loved it, but one person wanted it a little hotter
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Cooking Level: Intermediate

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Reviewed: Nov. 10, 2012
I tried this out last night and it was easy and delicious! Thanks for the recipe!
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Photo by lovestohost
Reviewed: Aug. 30, 2012
This is a nice black bean salad. I like that it's not cilantro based and really dig the chili powder. This would be a great way to repurpose leftover rice! I plan to use my leftovers (and this makes a lot) to freeze in wraps for quick easy future lunches. Thanks for the recipe, Chelsea!
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Cooking Level: Intermediate

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