Comments on: black bean confetti salad

By: annaruby

annaruby — Sun, 06 May 2012 04:56:08 +0000

Just made this and added some frozen sweet corn from a friend’s garden and it was amazing. I also substituted sweet onion for regular and for those who don’t like the bite of raw onion I highly recommend it. With a little avocado it made a perfect lunch.

By: Liz L.

Liz L. — Tue, 12 Jul 2011 16:44:22 +0000

Man I have been making a version of this for years. It took a couple of batches for me to add in the honey to offset the tartness. It really is so helpful! Instead of serving alongside a salsa fresca though, I usually add in a drained can of Rotel tomatoes. Bags of tortilla chips are helpless to its charms.

By: Jaime

Jaime — Tue, 12 Jul 2011 13:59:35 +0000

Made this last night and it was excellent! Thanks for sharing – love your site!

By: Carrie

Carrie — Mon, 04 Jul 2011 13:59:59 +0000

I made this last night, and it was great – we actually used it as a salsa-type dip for tortilla chips. It was bright and fresh.

By: Jenn

Jenn — Mon, 04 Apr 2011 16:59:35 +0000

What a great recipe to brighten my day and to chase away the winter that won’t go away up here in NH! I just made this for lunch ,topped it on a bed of mixed greens with some avocado and grape tomatoes. It is heavenly! Thankyou :)

By: Jackie from Boston

Jackie from Boston — Fri, 01 Apr 2011 13:04:55 +0000

hi Deb! I made this last awesomely bright salad last night for a Girls Night Mexican Dinner I had with friends and family and everyone raved about it! I have some today for lunch at work and I am PSYCHED for it. It was great. I also added Shoepeg corn to it which I liked alot. Thanks for posting consistently awesome recipes. I love your site so much!
PS I wanted to make this salad because I thought hmm…colorful! springy! it’s almost April of course I should make something I associate with warmer weather approaching… what did I wake up to today? Snow/Sleet mix…. woof. oh well at least I will be springy in spirit because of my lunch ;)

By: Melissa

Melissa — Thu, 31 Mar 2011 19:06:10 +0000

Hi Deb, I’m a long time reader but first time commenter. I wanted to start by saying, thank you so much for this recipe! It has become a staple in me and my boyfriends diets! Actually, I went to make it again last night for a quick and easy dinner but unfortunately, the grocery store was low on stock (of just about everything) so we had to improvise. I used Azuki beans instead of black beans and added some corn and jalapeno. You can see my recipe on my site.

Thanks again for the amazing recipes!

By: Zach

Zach — Wed, 09 Mar 2011 04:07:43 +0000

I’ve been home sick from work for 2 days with nothing better to do than catch up with my online trolling, including your wonderful blog! (I’ve been reading for sometime now and have attempted many things). Well, I had a burst of energy here at 9:00pm and thought, “SURE!” Well, this will now be my go-to recipe for summer parties! Easy, colorful, and DELICIOUS! I think next time I’ll try adding mango for a little sweet n sassy flavor! Lovely dish!

By: Jake

Jake — Wed, 15 Dec 2010 07:53:53 +0000

I made this dish a couple days ago, thinking it’d be better to snack on this than frozen pizzas or McDonald’s late-night menu while I’m studying through the night during the two-day period within which all of my finals happen to fall. (I must have angered the scheduling gods or something, having all my finals on two days. Bad luck!)

It’s a great snack, but after eating it for two meals and several snacks, I got sick of it, so — clever as I am — I layered it and tortilla chips and shredded cheese in an oven-safe bowl, and a few minutes later I had probably the most delicious nachos I’ve ever eaten!

Now, getting back to that studying…

By: Anna

Anna — Wed, 22 Sep 2010 20:36:10 +0000

I’m going to use your cumin-lime vinaigrette and add a few extra veggies to your confetti salad (avocado, corn, jalapeno, garlic, tomato) and then I’m going to nom it all down. It sounds way better than the Italian dressing I normally use.