This was delicious - easy and flavorful. I'd cut back on the lime juice as it was a little overpowering - but rice and beans and corn is the ultimate combination! And tasted just as good throughout the week as leftovers.
Black Bean, Rice, and Sweet Corn Salad
cookinfabulous Posted: 01/01/09
jaybe416 Posted: 07/28/10
Yummy summer salad. Made the first time without reading the other reviews, but definitely would agree on cutting back on lime and oil. Will make again tonight with some easy lime grilled chicken. Can't wait!
samiam0917 Posted: 07/12/09
Added 1/2 chopped red bell pepper (gave nice crunch) and substituted juice and zest from 1/2 lime instead of amount of lime juice recommended (still had good lime flavor). Great recipe, even better after it sits.
som0902 Posted: 11/09/09
This was wonderfully fresh and filling. I will definately make this again. The lime was refreshing. The only change I made was to add some dried red pepper because I like some zing. It contrasted nicely with the sweetness of the corn. We served it as a side to chicken but I brought the leftfovers as my main course for lunch.
Schnoodie Posted: 07/26/09
The ultimate in warm weather salads - easy to make. Great with Chili or grilled Anything! I used 1 lime and added one red pepper - chopped - and 1 teaspoon Cumin for that southwestern smoky flavor. Kids and Hubby love it, too. Great for dish-to-pass functions.
daneanp Posted: 06/01/13
This is a great vegan recipe. I cut back on the lime juice and cut the olive oil in half. I think some minced onion, red or green, would be a great addition. Also avocado or olives to change it up a bit. I like to make a double batch and have plenty left over for lunches the next few days. It works great over a bed of salad greens.
dec408 Posted: 07/01/13
Good solid recipe. Thanks to others' suggestions, I added chopped red bell pepper, minced jalapeno, minced red and green onion (leftovers in the 'frig), and a dash of cumin. The cumin was a brilliant suggestion, particularly as I omitted the cilantro (just not a fan). I didn't have lime, either, but I did have lime olive oil which worked well and wasn't overpowering; I just used a bit of vinegar for the acid. Beautiful on the plate and delightful on the palate!
carolfitz Posted: 07/31/13
Have made a couple times since the issue, but after first time cut lime juice back to 3tbs which is plenty for us and makes a very nice salad. Tonight served with jerk pork tenderloin and CL's grilled apricot halves.