Reviewed: Feb. 5, 2006

What a great recipe!! The only thing I changed was I added a 4 oz can of diced green chilis, added a bit more cumin, and used low fat version of the dressing. It was a huge hit!!

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3 users found this review helpful

Reviewer:

Getty

Home Town: Decatur, Georgia, USA

Reviewed: Jan. 6, 2006

Cheating a bit rating this recipe when I changed it so much apologies! Here goes: Used fresh cilantro, substituted black beans for skinned, seeded and diced tomatoes, used red onion instead of ones stated and for dressing whisked together balsamic vinegar, juice of one lime, splenda sweetener, salt, black pepper and of course the cayenne and cumin stated. Left for two hours and served with veggie bean chili and white rice: FANTASTIC!!!

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26 users found this review helpful

Reviewer:

Nic in the UK

Cooking Level: Intermediate

Living In: Macclesfield, Cheshire, England, U.K.

Reviewed: Jul. 12, 2005

This was good but I could not resist adding celery, green bell pepper, fresh cilantro instead of dried (and much more of it) and a must have - tomatoes! I used Italian dressing I made from a package and used more vinegar than oil. Very good.

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1 user found this review helpful

Reviewer:

JERSIE

Home Town: Santa Rosa, California, USA

Reviewed: Jun. 30, 2005

Made pretty much according to recipe, but I did add fresh cilantro the morning of the party. It was something different and healthier than the usual picnic salads, but I didn't think the taste was overwhelmingly great. I doubled the cumin and would probably use more. Will look for another recipe.

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1 user found this review helpful

Reviewer:

TARA1218

Home Town: Rochester, New York, USA

Reviewed: Jun. 13, 2005

This recipe is delicious! I made it exactly as it is stated, and used a low fat balsamic vinegarette. It was very light, and had a great flavor! I will definitely make this recipe again!

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2 users found this review helpful

Reviewer:

AEABELL

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

Reviewed: Jun. 5, 2005

This is a great recipe, a nice change from the normal bbq side dish fare of macaroni and potato salads. Very tasty.

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2 users found this review helpful

Reviewer:

KATHYP100

Cooking Level: Expert

Home Town: Robertsville, Ohio, USA

Living In: Arvada, Colorado, USA

Reviewed: May 31, 2005

This is a great salad to bring to picnics because you don't have to worry about refrigeration. I like to use frozen corn instead of canned because it tastes fresher, and fresh chopped cilantro. I use more cumin than listed, and I also add some chili powder and the juice of a lime.

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2 users found this review helpful

Reviewer:

go-red-sox

Reviewed: Jan. 1, 2005

This is amazingly packed full of flavor and super easy to make. A huge hit with my husband and a guest. I used one can of black beans instead of two for more of a crisp experience with the corn and red peppers. We might use some onions next time too.

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