Black Bean, Corn and Tomato Salad

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This was a great dish. I made it as a side dish to burgers and brats. I followed the recipe exactly except that I served it chilled instead of warm.

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It was great! I just don't understand why people write such stupid reviews if they didn't follow the recipe at all. Like, I didn't cook the ingredients!! seriously people learn to write a review or just don't please

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This was really good! I didn't use the jicama or the dressing, i forgot to putthe cilantro in but it was really good. i added some quinoa, extra sharp cheddar cheese and romaine lettuce. It was really good and not too spicy. Next time I make it I'll try the jicama and make it into tacos. Definitely need to half the recipe as it make way too much for 2 people.

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Delicious -with changes! I have made this several times and I love it, but I make it as follows. I do not cook as she suggests. I use fresh cooked corn cut off the cob, fresh tomato, canned black beans rinsed, half of a red onion and cilantro. I generally use her ratios or a half recipe. Mix all this together cold. I make the dressing exactly by the recipe. It is incredible! I use maple syrup or honey for the sweetener. In a pinch I'll use all lemon or all lime depending on what I have. Don't leave out the zest. To the dressing I add my salt and pepper and some cumin and paprika. Marinate a few hours and eat. This will be a hit at any summer party. Delish!

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This was ok but I've had better corn and black bean salads. I didn't cook mine because I wanted cold salad with all the crunch factor. I left out the bay leaf but every thing else was the same. Maybe cooking would bring out more flavors but I took one reviewers suggestion that hers/his was a bit mushy. It does make a ton so half the ingredients would have been plenty.

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I made this salad and it was very good! Definitely make this in the advance and let it sit in the fridge for a few hours (mine was chilling for 5 hours or so. Also, I used cannelloni beans instead of the kind of white beans Giada used, just because I like them better. It makes a lot of dressing - so I used only about a half on mine for this salad.

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Sorry Giada. Was very disappointed with this recipe. The flavor combination was lacking and didn't blend well together. It was a total waste of ingredients. I usually love your recipes. This is your only recipe that I've tried that I have been disappointed in.

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Not a fan of this one. Very little flavor. Disappointed.

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I have to cook for a young adult child who is both lactose and gluten intolerant. With dishes like this, she is learning how wonderful meals can be without missing cheese and bread. I served with grilled flank steak rubbed with fajita seasoning. I took advice from other readers and halved the recipe. I made a few alterations, by adding 1/2 chopped red bell pepper, amped the smoked paprika and cayenne and cut back slightly on the grated lemon and lime. I thought the agave nectar was brilliant in this recipe, do not substitute. Absolutely the best corn and black bean salad I have tasted.

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Loved, loved, loved this recipe! The smoked paprika really gives it an unusual flavor (left out the bay leaf, though. I took the leftovers and rolled them up in tortillas w/sauce & cheese & baked them. My husband, who is not enamored with black beans is begging me to make this again soon! I'm making a few batches of this for a party I am going too...yum!