Reviewed: Jun. 11, 2012

I used organic black beans and organic canned corn that I rinsed and drained really well before using in this recipe. I cut way back on the cilantro because I had homemade salsa that already had a whole bunch in it. Instead of lemon juice, I used fresh lime juice. Other than that, I kept every thing else the same. This is FABULOUS. I literally could not stop eating it. My oldest son and husband also really liked it, too though my husband did say that he would enjoy this more if he could scoop it up with tortilla chips! Very VERY good.

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25 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 6, 2012

We really liked this but I used just half the amount of olive oil called for. Also, while I did have it sitting out for me to use, it was only after I had made the salad that I noticed I forgot to add the salsa. No matter - it was light and delicious without.

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12 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 4, 2012

I liked this recipe but did make a few changes. I decreased olive oil to about 3 tablespoons vs 1/2 cup and used juice of 1 lime vs the lemon. I also added a diced a red pepper, a hot pepper and a hint of sugar. I think once it is chilled it will taste even better! So easy!

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12 users found this review helpful

Reviewer:

Jackieo

Reviewed: Jun. 19, 2012

I like to brown cumin in a skillet first and use fresh cooked or freezer corn. This dish is amazing w/ a chip, on fish, tacos, chicken or just by itself! Thank you for your share I lost my original recipe which was very similar.

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8 users found this review helpful

Reviewer:

Brenda

Living In: Bellingham, Washington, USA

Reviewed: Jul. 5, 2012

The spicy black bean salad was a great success. I used the the not salsa and gave it a real spicy taste. It is a good side dish to add to your menu especially when you have guest who are vegetarian or vegan. It is a good summer salad and not difficult to make. It will be used again this summer.

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7 users found this review helpful

Reviewer:

vbcorbin

Reviewed: Aug. 13, 2012

excellent. I added bell pepper and I couldn't stop eating it. Best if chilled for 4-5 hours.

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3 users found this review helpful

Reviewer:

Elise

Reviewed: Mar. 16, 2013

Subbed lemon juice with lime juice and subbed red wine vinegar with white wine vinegar.

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2 users found this review helpful

Reviewer:

Kristin

Living In: Seattle, Washington, USA

Reviewed: Jan. 2, 2013

I tried this recipe as is and it was great! I really like different kinds of beans, so the next time I made it, I used white beans and pinto beans in addition to the black beans. Like many of the reviews, I used less olive oil than the 1/2c called for. I love red onions, but the second time, I did not use a whole onion as I felt a whole onion was a little over-powering. Great recipe though. I count calories, so the only thing that was unclear to me is what serving size is.

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2 users found this review helpful

Reviewer:

Timi M

Cooking Level: Intermediate

Home Town: Kent, Washington, USA

Reviewed: Aug. 29, 2012

this is fantastic with shrimp added and served over a bed of lettuce and a squeeze of lime juice

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2 users found this review helpful

Reviewer:

LINDA

Cooking Level: Intermediate

Reviewed: May 3, 2013

Made this to be a filling for some burritos. It was so yummy! And my vegetarian daughter loved this. Definitely let this chill for a couple of hours. The flavors blend very nicely.

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1 user found this review helpful