Black Bean and Corn Salad I

The taste was very good however I cooked the beans too long and they were mushy. I’ll try again but cut down on the cooking time for the beans

It’s a keeper. Will definitely make again.

I made a half recipe. I, also, used the Balsamic Vinaigrette recipe from this site and cut back on the oil so it equaled the amount of vinegar, just because I like it that way. In the salad I omitted the cilantro as I don’t care for it; and I added a rib of celery and a mango. The mango really made it great! I, also, added avocado chunks on top. I expect I’ll be making this again soon.

I halved this recipe and made as written. I used red onion for the onion since type is not specified. Overall it is a basic black bean and corn salad. I thought it was a bit onion heavy and they overwhelmed at times. It could use more red bell pepper and fresh diced jalapeno would be good too. The dressing was also ok, again, it was pretty basic and that makes it good for potlucks. For the pepper, I used a multi pepper blend grinder.

I followed the recipe except for the onion. Since my mom isn’t a big onion fan, I chose to only put the green onion. It was enjoyed by all at Father’s Day BBQ.

This was yummy! I followed the recipe exactly as written. This would also be a healthy dip substitue with some tortilla chips for the tailgating season!

I love this recipe. It was easy to follow and easy to make. It works well as a dip with scoops. A hit at all of my gatherings.

Loved it! Served it over lettuce and topped with grilled steak and a jalepeno ranch dressing. Perfect!

I love it and make it over n over.Very healthy meal.This time I used lite vinaigrette, but would rather use fresh lime juice and evoo as have in past.Add whatever your little family desires & enjoy

This was delicious! I will be making this often!

I love this dish! It’s easy to make, inexpensive, and everyone always loves it. The only variation I’ve made is I use 1 can of black beans and I add fresh cilantro. I would definitely recommend this recipe!

Very delicious! Unfortunately I didn’t have any cilantro so I skipped that ingredient, but I will definately make sure I add it next time.

Great recipe. I stuck to the recipe the first time. Fantastic! Just the right seasonings. The 2nd time, I only added fresh cilantro vs. dried – EVEN BETTER! I’ll keep making this. I use this for a meal & for dinners when I have night class. Very filling, and so delish.

Love this salad!! Use fresh cilantro though!

Like another poster, I added in tomatoes and avocados and I used a lot of cilantro. This is a great base recipe that you can mix up and change depending on the tastes of your guests.

I made this for the first time tonight and really really liked it but I did tweak it a little bit. I took the advice from the other recipes and used fresh lemon juice and olive oil instead of the vinaigrette, and also the Montréal seasoning. I also used fresh corn right off the cob since I’m making this in the summer. Next time I’lll use fresh cilantro because the dried cilantro you couldn’t really taste. I only marinated for about an hour and it tasted great. I think next time I will combine this recipe and the black bean and corn salad II

I served this to a bunch of high schoolers (and a few chaperones) and it was a big hit! I got several compliments. However, I added a LOT more seasoning than what the recipe called for- specifically more pepper, cayenne, balsamic, and a whole lot more of the cumin. I kept adding until I thought it tasted right. I tried roasting the corn ahead of time like someone else suggested, but I won’t do that again. I personally like the fresh taste better, and it certainly didn’t add enough to the dish to be worth the trouble of this extra pre-step. I left out the chopped onion, only because I was serving it to a group that might not have wanted raw onion breath at their special event. I will definitely do this recipe again, with the added flavorings.

Love this recipe! Make it all the time as quick dinner addition to meat, rice, lettuce wraps. Always a hit! Add 1 or 2 chipotle peppers for additional smoky flavor.

This salad is amazing! I double the spices & use homemade balsamic vinaigrette. I use corn cut from the cob instead of canned & ‘PC blue menu’ black beans to cut out the sodium. I add fresh cilantro & extra red pepper too. Even my husband loves it & he isn’t a huge fan of black beans. It definitely needs to sit overnight, but it is awesome!!

I made this the other night for a pre-July 4th gathering and it was a hit. Since it was so hot out, I wanted something cold and also something without mayo, meat or anything else that could easily spoil. I used Newman’s balsamic vinaigrette dressing, organic canned black beans and organic canned kernel corn, a red bell pepper, and green onions; I omitted the regular onion. I goofed when making this and didn’t mix the dressing ingredients separately as the recipe called for, but just tossed everything into a bowl at once and mixed it…and it was still great. As one reviewer suggested, I added a bit more cayenne pepper, as most of my friends like a little more heat, and it was just right. My plan this weekend is to do what another reviewer suggested and use this as a filling for tacos. Thanks for the great recipe.

I love this recipe. I don’t use the seasoned pepper because I have never had any, but otherwise I stick to it faithfully and it always comes out GREAT. Perfect with tortilla chips.