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Took to pot luck. Enjoyed by all. Very good
So delicious, would highly recommend and definitely make again.
This is a great recipe! I have a family of five so I always like to double the recipe, (we like leftovers for our work lunches). Right before serving, I crumble up Queso Fresco (Mexican cheese) to add on top of the salad.
Love this recipe…I used taco seasoning mix and grilled corn..
Made it many times now. Thank you for this post!!!!!
Made this for a family BBQ recently. Nice and fresh. You should consume within 2 days max. Otherwise, it loses flavour , becomes watery and the vegetables soggy with the avocado turning brown. I added red pepper which made for nice contrast in colour.
Made this tonight to go with fish tacos, it was great! I didn’t have jalapeno’s but did have dried ground jalapeno so added a dash of that, cumin, chili powder and some chipotle powder to the skillet where I was toasting the corn in a bit of oil. Added great flavor! A keeper! In fact, it’s so good I’m making another batch to take to a gathering tomorrow. There are loads of great salad recipes on this site – thank you!
I’m so glad you liked it Ruth! Love the idea of using dried ground jalapeno!
I’ve been making this salad since it was first posted in 2007- it’s always a hit at parties. Thanks for keeping the recipe online!
What Do you mean by “1/2 pickled jalapeno”? How much do you mean?
Hi Nina, often we keep a jar of pickled jalapenos in the fridge to use when fresh are not easily available. Pickled jalapenos come either as whole jalapenos or already sliced. So, when I say “1/2 a pickled jalapeno” I mean exactly what I say. If you have pickled sliced jalapenos, then you have to estimate how many slices would make about a half a pepper. That said, it’s all to taste. Add as much jalapeno, pickled or otherwise, as you like or can tolerate.
This is so good. I put it over couscous. The dressing is so much better with the sugar. Definitely a keeper recipe!
This was wonderful as a salad topper and tortilla chip-topper the next night. Easy,tasty, and healthy. (I skipped the sugar.)
Nice hot day in the Bay Area and this salad hit the spot! Next time I will double the recipe. Elise, your bean salads are a lifesaver for fast healthy, inexpensive and delicious eating!
I made this the night before my boyfriend’s birthday party. The only thing different was that instead of sugar I added about 1/8 t cumin and I didn’t add the avocados until about an hour before the party. Before mixing in the avocado I squeezed about 1 t lime juice over the avocado chunks to prevent browning. It was delicious and a big hit with everyone. we used it as both a dip for tortilla chips and as a salad. I also made your chile verde and Spanish rice. I received so many compliments! Thank you for making my party such a huge success!
This is simply marvey with seasoned rice vinegar on it – no need for extra sugar and it doesn’t add fat. It brings just enough pizazz to balance whatever you’ve put in. I use frozen corn without defrosting so it will chill the salad as I usually don’t prepare ahead of time. This dish is sooo healthy and fabulous tasting, I feel good about pigging out on it!
I made this recipe last night it was great I added some chopped sweet peppers. Not claiming to be some great chef but I would recommend to anyone who tries this to really get the chopping down. There is no cooking involved really so the emphasis is obviously on your assembly. I’m also eating this at my desk, hooray!
This is the freshest summer black bean salad I have ever had! The only changes I made were a)making sure I used white corn, b) leaving out the basil and adding more cilantro…because I looove cilantro, c) using grape tomatoes cut in half because they are sweeter, d)adding even more lime juice. Excellent!
This recipe looks really cool and after reading so many comments about its being yummy, I decided to give a try. I have never used black beans before so this is my first time. Hence this question may sound a bit stupid.
I soaked them overnight and all water is black/brown in colour. Is that a normal thing? If it is, then can I just wash them with water once more and use for salad?
Another question is, should I decide to cook these beans (for any other recipe than salad) should I use this water for cooking or not? I herd that you don’t use such colured water for red kidney beans as its a bit toxic.
Thanks for the answers in advance.
Discard the soaking water. Fill up a pot with fresh water and cook the beans in that. You need to cook the beans before using them in this salad. ~Elise
I made my usual pretty good macaroni salad but dumped in a can of rinsed black beans. It was a hit!
Thanks for the recipe! It was delicious and every bit as pretty as your pictures.
We made this tonight, it was great, we ate it with cheese filled pitas. Un regal!