Reviewed: May 7, 2012

This was really good! I made this as a side dish to go along with some carnitas we were having and this paired perfectly. I scaled the recipe to just 2 servings, using half a can of black beans and half a can of regular yellow corn. I eyeballed the other ingredients and just threw in what looked about right. My scaled recipe called for 2 T. plus 2 t. of sugar, but I only used 2 t. in mine. That was as sweet as we wanted it. I also added just a bit of vegetable oil, which I think improved the mouth feel of this. So, my advice is to scale way back on the sugar and add it to taste, and you have a winner here!

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Reviewer:

bellepepper

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Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Apr. 30, 2012

Great recipe! We also add 1 can of black eyed peas and different colored sweet peppers for color (1/2 of 3 works well). Serve with multi grain scoops it is so amazing and always gets rave reviews wherever we go.

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Reviewer:

Mommyof3irishboys

Reviewed: Apr. 21, 2012

I saw and made a recipe almost identical to this a few years ago and it was a hit. Suddenly, today I was reminded of and inspired to make it again. This stuff is SO good, that you can practically just eat it with a spoon! What I really love is that it gets better every day that it sits in the fridge (so I recommend making it at least a day in advance to give all the ingredients a chance to soak up some of that great vinegar flavor. Like many of the other reviewers, I also suggest cutting the amount of sugar in half and using red wine vinegar instead of rice wine vinegar. ...it's so good!

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Reviewer:

Jimi257

Reviewed: Mar. 15, 2012

A bowl full of yumminess...wouldn't change a thing!

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Reviewer:

MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

Reviewed: Sep. 18, 2011

Absolutely awesome! I used half the sugar. Quick, easy and healthy. You don't need chips... just a spoon!

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Reviewer:

Donna

Cooking Level: Intermediate

Reviewed: Jul. 30, 2011

too sweet...even after reducing the amount of sugar, it's just too sweet

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Reviewer:

AZEELE

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

Reviewed: Jul. 21, 2011

Perfect!!!

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Reviewer:

ouyenthure

Cooking Level: Intermediate

Home Town: East Meadow, New York, USA

Reviewed: Jul. 10, 2011

I cut the sugar as other reviewers suggested but I'm not sure what all the raves are about. I thought this was a less than average recipe.

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Reviewer:

AdGal

Cooking Level: Expert

Reviewed: Jul. 9, 2011

Huge hit! Sceptical guests tried it and were hooked. I substituted rice vinegar for rice wine vinegar and it was fine. I also added cannelini beans for a bit more variety.

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Reviewer:

carol

Reviewed: Jun. 30, 2011

This tastes GREAT!!! I just made it tonight for an office party tomorrow. Changes: Drained and rinsed the corn and beans in a colander; halved the sugar as others suggested; added the juice from one lime; added one (1) jalapeno pepper (chopped) from my garden; and 1/4 tsp sea salt. Top-notch taste!!! This would probably be great with a little cilantro and more lime, too. This is a pretty versatile base for any number of delicious ideas. Next time, I might pan-fry the corn in butter to give it a yummy grilled flavor!

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