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I followed the recipe and loved it. Wouldn't change a thing.

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sweetjr December 13, 2014

I made a version of this which I know was not authentic but tasted good! I did not add black beans as I didn't have any. I did not add corn as we are corn free. I used Salsa-Authentic, sunflower oil to be soy free (It did leave a sunflower taste I'm not used to) I used bottled lime juice and sea salt.

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UmmBinat April 21, 2010

Love the different beans in this recipe. So easy to make I found it didnt need the salt. I added a little extra cumin. I also used cherry tomatoes cut in half. Served with fajitas and avocado and shredded cheese. Will be making this again. Thanks for sharing this recipe. Made for the "Cool Beans" in the photo forum.

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Calee March 27, 2010

What's not to love about bean salads? Unfortunately I found out my jarred salsa was spoiled, so I just added more tomato (a pint of halved grape tomatoes) and some leftover mild chilis. Used a bit less vegetable oil, and included about a teaspoon of salt. Will be enjoying the leftovers for lunch today. Thanks yooper!

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Kumquat the Cat's friend November 25, 2009

Great flavour. Easy to make. Good for you. What more is there?

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Paul Elliott September 07, 2009

I really liked this, but I would drain it next time before serving. I think I'd also use Ro-tel or add some jalapenos for some bite. It makes a LOT!

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wife2abadge March 10, 2009

I've made this many times, and it's always a big hit. Especially a good dish to take to potlucks or get-togethers. So easy to throw together in no time, and very tasty!

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Beth A. September 02, 2008

Have been making this wonderful bean salad for years. It is hearty, so tasty and a welcome change from the typical sweet three-bean variety.

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ladyfingers June 25, 2008

Super tasty and super easy. It's great to bring for lunch, since it's packed with protein and loaded with flavor. I didn't change a thing.

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JackieOhNo! January 23, 2008

I made this for a vegetarian potluck. It went together quickly (I had to sub a can of corn for the frozen) and was wonderfully colorful. I used a chipotle chili powder which lent a nice smoky flavor, too, and then garnished with chopped cilantro and green onion. I think next time I might drain it after chilling, though, and transfer to a serving dish as it was rather 'juicy' once the dressing sat for a bit. Leftovers would make good burrito filling or a nice side with fajitas. Shredded cheese, sour cream, diced avocado - all these would make wonderful toppings for the salad, too. The kids all loved this as much as the adults, so I know we'll be making it often. Thanks so much for posting, yooper!

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winkki April 01, 2007
Southwestern Bean Salad