172 Reviews

Delicious! What a blend of fabulous flavors and such beautiful colors! I made just exactly as stated and it came out wonderfully. Even better the next day! Thanks for such a great recipe!

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Pianolady July 07, 2003

Love but took a few shortcuts. I used a bag of Green Giant Roasted Corn (found in the frozen section) in place of the plain frozen corn and red bell peppers. Also, rinsed the black beans so they did not discolor the salad. Even my eight year old loves this! I know you don't know him, but trust me, that is BIG!

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sherryam August 28, 2015

Loved it! Just tweaked it for my husband since he's not into beans.

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Francine P. April 30, 2015

I made this salad today...and loved it, have lots left over, so will add some; feta, and tomatoes to it. But thanks for a great recipe.

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Kari-girl April 30, 2015

Almost perfect. I followed the recipe to the letter and when I taste tested it was fairly bland. Needed quite a bit more salt and pepper for my tastes. I also added some coriander and some Tabasco for a bit of a kick. It was enjoyed by all at the party and I munched on it for the rest of the week. I did use fresh corn instead of frozen since I had it on hand and needed to use it up. Loved the sweet crunchy nibbles. :) Thanks for the recipe!

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MindyP679 April 12, 2015

To make this vegan I used vegetable broth. I only used 1 tablespoon olive oil, no cilantro and only 1 can black beans. I added some kalamata olives and dried tomatoes that I happened to have in the fridge. Not sure why I never chose to make this before, but it was quite good. I'd definitely make this again. The dressing was just about perfect for this salad.

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Kumquat the Cat's friend January 13, 2015

I've always loved this salad!

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ArleneWhit December 23, 2014

Quick, simple, healthy, and delicious.

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arhogs1898 August 23, 2014

absolutely delicious! And it is very colorful. Great for cook out. I doubled the recipe but did not double the amount of cilantro, green onions and black beans. I di not want the cilantro or onion to be too over powering. Still had a good cilantro and onion flavor. Will definitely make this again.

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wvlunchlady May 24, 2014

This one's a keeper! So, I had to make some tweaks and substitutions (as you do); our frozen corn was sadly suffering from a bad case of freezer burn, so I used a can of canned white corn instead. No green onions, so I subbed about a 1/4 cup of chopped white onions. No red wine vinegar so I used white wine vinegar. No chicken broth, but beef broth also works in a pinch. Also, I LOVE spices, so I doubled the cumin (honestly 1/2 tsp isn't nearly enough for all of the flavors in this recipe, IMHO), and also added 1 tsp. of garam masala (essentially curry powder) as well. At the end, I added some cracked black pepper and saffron finishing salt (from Salts of the Earth: http://www.salts-of-the-earth.com/). DELICIOUS. <br/><br/>The amount of vinegar gives this dish just enough tang, along with the onions and the lime juice, and it's fantastic as an entree for a summer day with a nice glass of white or rose wine. Bon appetit! :)

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cvggrrl May 18, 2014
Black Bean and Couscous Salad