By Gingerbear on January 28, 2003
Photo by jrusk
Photo by jrusk
"As we all know, summertime is on its way and I have been looking for some lower fat and healthy recipes. Here is a wonderful looking one that I found on a web site called all-healthy.com."
Serving Size: 1 (137 g)
Servings Per Recipe: 8
"I made this last year and never reviewed it. I loved it because it DIDN'T have tomato. I make one with tomatoes, but I tried this because it didn't for a change.
I loved it.
I did make 2 changes, just because I really love deep flavors and for me a bit or garlic flavor was needed. So I added a scallion or two and some minced garlic.
I used frozen corn, but obviously, no difference with that.
A great recipe. And for a couple of reviewers who said it didn't keep well over night. Try adding the leftover to a quesadilla (where the texture is not as important) and top with cheese and grill. Serve some salsa and sour cream on the side for a great quick lunch. It makes an awesome quesadilla.
I loved the recipe, thx"
"Yum! 5 stars as an addition to tacos/burritos or as a salsa (not as much a fan of this just as a side dish). I used one can corn and one can black beans and left the other measurements the same. I didn't use any cilantro. I think I would add some tomato in the future, possibly even some cheese."
"I just made this to go with a tamale casserole I'm making for dinner. First of all, I love it because it's fast! I'm not chilling overnight, but it tastes very good anyway. I like light flavors when it comes to salads, so this is perfect for me. My four-year-old daughter took a bite and said, "You have to make this for dinner tomorrow, it's scrumptious!"...enough said :)"
"This is a great recipe. I added chopped fresh tomato and a half an avocado. We eat with chips and also spoon over grilled chicken. Yum!"
"I have never made nor eaten a bean salad before. So I thought this one looked good. Good is an understatement, it is fabulous. I followed the recipe exactly, well almost, I omitted cilantro and used parsley instead because I despise cilantro. This recipe is awesome, and it tastes better the second and third day. It's still in my fridge. This recipe is a keeper, thank you so much for posting it."
"Yummy! Added avocado and it was fantastic!"
"Fantastic I ate it by itself, it didn't need tacos or burritos to with it. A fantastic dish to bring to work/school! And only 4 ww points."
"Only had one can of black beans so I used a can of red also - only had key lime juice and no cilantro so I used a little dried coriander (same flavor family). I made this for a church mexican food lunch and was afraid because the seasoning was so simple. Left out the red pepper for all of us light weights. Should not have worried. This was fresh and yummy and I look forward to compliments. Thank you for listing."
"This is so good! I make this as a side dish whenever I make Enchiladas or tacos and we always enjoy it. I've made this many times but for some reason I thought I had already reviewed it so I realized I better! Its light and refreshing and very easy to make! "
"Very good salad. Served with Recipe #309492 and Mexican Kale salad."
"Delicious! I added a little red wine vinegar but otherwise left the recipe the same. My husband devoured the leftovers the next day but I am sure it was even better after the favors had a chance to blend."
"This was very tasty and nice and light for a hot summers day. <br/>Here are the changes I made. I mixed the lime juice and oil and then added cumin and 1/8 teaspoon of cayenne. Added 4 cloves of chopped garlic and the onions. Let that marinate while I prepped the other ingredients. Chopped 3 small tomatoes, rinsed the beans as directed, and cut the corn off the cob . (leftovers from a bbq) Let it sit for a couple of hours."
"So good and easy. I love this as a side dish nestled on a bed of crisp lettuce!"
"I loved this. I didn't have cilantro so I used cilantro essential oils. And garlic olive oil. thank you."
"I didn't have a red onion, so I substituted green onions and then added half a can (about 5 oz) of Red Gold Diced Tomatoes & Green Chilies. The latter provided the heat that we enjoy in Mexican dishes. These two recipes paired with Mexican rice, provided a filling dinner with a total of 12 PointsPlus."
"thanks for post this recipe, I have been make this for years the only difference is. that i add garlic and minced jalapeno."
"I make this regularly as a side dish for diner, or I serve it on jasmine or basmati rice as a main course for lunch. I love it! I sometimes mix it up by adding chick peas and/or chopped red bell pepper. Yum! Peaches and cream corn add a little sweetness to this recipe."
"Very good - lots of flavor. Be careful not to stir too much so it doesn't get mushy."
"We weren't crazy about this salad. I thought it had too much lime flavor. It overpowered everything else. If I made it again, I would definitely taste it before putting in the full amount of lime juice."
"Yummm!! This is a very light, refreshing salad! I cut the recipe in half & had to use dried cilantro & lemon juice - what I hand on hand. Served this with chicken chimichangas."