Reviewed: Sep. 23, 2009

For something so simple, I could not believe how tasty this was. I was worried about the large quantity,. but everyone kept going back until it was gone. Works as well with cider vinegar as with wine vinegar.

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Jennifer

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Reviewed: Sep. 22, 2009

The taste was good but kind of ugly with the cumin. The whole thing turned a brown color which wasn't very appetizing.

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Toosie

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Reviewed: Sep. 14, 2009

Not only does this dish catch your eye but you do not expect there to be so many fresh/tangy/sweet flavors going on. I made this three times so far. It is so easy to make, very healthy (perfect for an any-time snack) and super tasty. Oh and i get tons of compliments when it bring it to parties. ;)

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BeachBaby

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Reviewed: Sep. 13, 2009

This is so fresh tasting and colorful and crunchy!!! My friend made it for a cookout last week...and everyone went crazy for it. I made it today. Super good!!!!! A real hit and unique Mexican variation on a standard bean salad.

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hayley99

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Reviewed: Aug. 29, 2009

I just made this recipe for an end of summer cookout that I am going to today and I couldn't wait to write a review. When I tasted it the first thing I said was WOW! What flavor! I did not change a thing and the flavor will knock you out!

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Penny

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2009

This is my favorite vegan recipe. I could eat it every day!

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Carol Robinett

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Reviewed: Aug. 25, 2009

I thought this was great. Granted, there are several in my family that are not cold bean salad type of people, so I did have leftovers. Didn't add the cilantro as several family members aren't fans. I like these make ahead recipes for parties! Gave out the recipe, so always a good sign!

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SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

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Reviewed: Aug. 25, 2009

delicious and healthy too. I couldn't stop eating it.

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Brenda

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Reviewed: Aug. 25, 2009

This dressing is the BOMB!! I use it on so many other summer salads including Shrimp-Avocado salad on AR. Fresh ingredients & herbs or a must for this lively salad.

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Kim A

Cooking Level: Expert

Living In: Gahanna, Ohio, USA

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Reviewed: Aug. 23, 2009

This was delicious! I don't like corn so I omitted that and added a tomato. I also halved the oil and vinegar like the other reviews suggested. I have gotten so many compliments for this dish.

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lauren

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Reviewed: Aug. 20, 2009

I had no problem with the amount of dressing in mine. I did cook my own beans instead of using canned ones. I also added a packet of Goya seasonings and it was tasty! thanks!

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jenny

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Reviewed: Aug. 19, 2009

This salad is wonderful. We make it at least once a week. It is great on a bagel, in a burrito, on a green salad, with eggs, add it to any left over you have or just by itself. Thanks so much for a great Bean Salad

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Jan

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Reviewed: Aug. 19, 2009

Great Salad, the fresh cilantro really made the difference. I noticed alot of people mentioned to cut back on the vinegar & oil. I've made this a few times and I've noticed I really had to make sure the beans were properly drained if not there will be alot more liquid to your salad. Besides the mix of the beans with the vinegar tastes to good to cut back on

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Boddah

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Reviewed: Aug. 18, 2009

This was a very good salad with a bit of a difference because of the Mexican spices. I did cut the oil & vinegar in half. Left the rest of the dressing ingredients the same and it was perfect. Left out cilantro, because I don't like it. I'm taking it to my work picnic this week. We'll see if it gets as good of reviews as I think it will.

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Sandi

Cooking Level: Intermediate

Home Town: Eugene, Oregon, USA

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Reviewed: Aug. 17, 2009

A light and refreshing salad with heaps of flavor! An effortless way to get in your veggies!

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StephanieKC

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Reviewed: Aug. 16, 2009

This dish is excellent. The mix of flavors is divine.

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Angela

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Reviewed: Aug. 16, 2009

Excellent. Made exactly per recipe, and it turned out great. The second time I made it, I substituted white wine vinegar instead of red, and adjusted (increased) the hot spices and lime juice to suit my own taste. Either way, this one's a keeper.

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dantallion

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

Great recipe! I made it for muy husband´s birthday party and everybody loved it.

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Ary

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Reviewed: Aug. 7, 2009

A big hit for a cookout gathering-gets much better days later

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LindaK

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Raeford, North Carolina, USA

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Reviewed: Aug. 6, 2009

My husband is officially addicted to this salad. He has problems with indigestion and heart burn eating the Standard American Diet so I look for things that still taste good and satisfy but that I can stick lots of raw veggies into! Plus this is high protein! I double the recipe, add extra veggies and keep it in the fridge (in an ice cream pail)for a week at a time (the flavour gets better as it sits) so he always has it avaible to him. U can mix and match the beans for what you have on hand. His favourite is when I use all chickpeas. Change up the peppers to what you like best(he doesn't like green so I use red, yellow or orange). I have added celery and that goes well too. The only real change I made was adding extra garlic and cutting down the sugar. 2 tbs was too much for us so I just add 1 tbs sugar or 1 tbs of honey. Thanks for the awesome recipe!

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