Black Bean, Corn and Tomato Salad
Show: Giada at Home
Episode: Tex Mex BBQ
Rate This RecipeRead users' reviews (48)
- Recipe categories: Beans and Legumes, Vegetables, Tomato, Corn,
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Average Rating:
Total Reviews: 48
Showing 21-30 of 48
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By Flo's Fresh
Fort Lauderdale, FL
on October 17, 2010
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I've made this twice, first time with the dressing (using Maple syrup instead of agave, and second time, without the dressing. Big Hit with everyone especially my Son, who appreciated this healthy, clean salad. This will be a regular in our house.
By Marie, Bay City
Bay City, MI
on September 20, 2010
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AMAZING!!!!!!!! This salad is awesome, healthy, and EXTREMELY flavorful. I'd love more recipes like this. Thanks Giada! This is the first time I tasted Jicama....DELICIOUS!
By lb8101
LAKE OSWEGO, OR
on September 12, 2010
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Try it once and you'll get hooked! I've enjoyed this recipe many times now.
By Elisha E
Cedar Hill, TX
on September 12, 2010
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This was a REALLY good recipe. I made a few changes based on the other reviews, and I liked it very much. I decreased the initial olive oil to one tablespoon and the olive oil in the dressing to one tablespoon.
I used the zest and juice of one lemon and lime, and it was just perfect! I'm excited to snack on this all week.
It was not spicy at all to me, so I would definitely used the cayenne. Also, I didn't use the Agave but didn't miss it at all.
By laineyh
Palm Bay, FL
on September 10, 2010
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Love this salad!! The only thing I changed was the amount of lemon and lime juice. I added quite a lot more because I like those flavors so much. Also, I did not use cayenne pepper because I don't like any of my foods to be spicy. I'll be making this often. A little time-consuming, but well worth it.
By priceless_xx_13...
Flowery Branch, 49
on September 05, 2010
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The cooking part & use of bayleaf makes it more like soup than salad and also more work. Was just...ok, probably won't make again.
By Dib's
Somewhere Out T...
on September 05, 2010
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As usual I did vary the recipe-I added crumbled mexican cheese which I feel took it over the top. I served this salad as a layer to tostadas as well as on the side. I will happily make this salad again. And again!
By mlehome
marstons mills, MA
on August 17, 2010
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The jicama makes this recipe. I tasted it at every step and can vouch for it. And even more fabulous after the dressing is added - such a fresh and interesting dish. The agave nectar is an expensive nothing ingredient. Save your $5. The spices are so well matched and interesting you can skip the 1 bay leaf, it is very difficult to retreive later. A little Rose's lime juice would be sufficient or even sugar water or use corn syrup for the sweetening ingredient. It does take quite a bit of time to put this dish together but there are no shortcuts other than frozen corn. This would be a good recipe for a 2 cook effort. Make it a few hours ahead of serving. The flavors develop but it makes sooooo much especially since you will probable be serving meat and other side dishes.
By txbryant_13057095
Dallas, 83
on August 07, 2010
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I made this as directed without the cayenne pepper, because I didn't have any. It was bland and I don't think that cayenne would be enough to spice it up. Also very oily. I will make it again with some modifications. More spices, maybe japalenos, maybe some type of vinegar to cut the oil or less oil.
By vmote_8326903
Carson City, NV
on July 05, 2010
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I made this salad for a 4th of july BBQ and it was a big hit. I thought it was one of the best salads I have ever made for a BBQ. Had lots of people come over and thank me for bringing it and wanted the recipe. Thank you for another great recipe.