Baja Black Beans, Corn and Rice

From: Cook In Southwest

On Jul 3, 2009

Sorry, folks. I was not impressed with this dish. It looked like it had all the right ingredients for a great vegan meal, but it just fell short on taste in my book. I plan to try it as a left-over side salad and I'll add some avocado to see if it improves with age. I really don't know what it would take to jazz this up, as it does already have the heat of peppers. Maybe a salsa and sour cream topping would help?

From: Cookin'Diva

On Jun 18, 2009

I'm in love with this salad! It's zesty and healthy and filling. The addition of brown rice is brilliant, although I admit that I only used 2 C. cooked brown rice (cooled) and mixed it all together. 6/12/09 My family is requesting that I make this salad again, which I consider the highest praise for a recipe. So I uploaded another photo. Still just using 2 cups cooked brown rice.

From: Pippy

On Mar 16, 2003

I am going to be making this all summer! I had it with some grilled chicken, and the next morning with scrambled eggs and some aged cheddar. It would also be great over a salad. The only change I made was to use canned tomatoes, and only because the ones at the store didn't look so nice. Thanks - very refreshing!

From: Darlene Summers

On Mar 18, 2003

Barb, This was Oh So Goooood. it Tasted Somewhat like the Southwestern Rice dish at Taco Belle That I love so much.I won't buy fresh tomatoes at the store during the winter,so I drained a can of Diced tomatoes with green chilies and used that,so then I eliminated the Jalapeno,because the tomatoes are already HOT.I also cooked a couple of diced up chicken breasts with some cumin.I put the chicken on top after all else was assembled.There was a little left over after my husband got finished,(he had 2 big helpings)and he said "Don't throw that out I'll have some more later" I really think he too liked it.Ha Thanks for a GREAT recipe. Darlene Summers