Reviewed: Feb. 5, 2013

This needs something. Very flat. I even duded jalapeño peppers and cilantro. Still flat.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Racine, Wisconsin, USA

Reviewed: Nov. 5, 2012

Very easy to make. Was skeptical of the sauce, but when we all tasted it...absolutely delicious! I didn't have fresh parsely, so I used fresh cilantro. I am a big fan and almost always have it on hand. It was a big hit. Will definately make again (and again)!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jbuarque

Reviewed: Aug. 20, 2012

As a cilantro hater, this cilantro-less salsa appealed to me. I followed the recipe, though I did choose to eliminate black pepper per personal preference and I didn't measure the corn, peppers, or onions. We preferred to eat this as a side dish, rather than a dip. If I make this again, I'll use dried parsley as opposed to fresh, simply because it's not our favorite and dried is a bit less pungent. Thanks for the recipe, Amy!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: Aug. 18, 2012

Delicious. Made all of the dressing, but only used 1/2 when I tossed it in with the beans and veggies. For my family's tastes, it was a good choice - perfect amount. Thanks for the recipe, will be making it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alley

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

Reviewed: Aug. 5, 2012

I doubled this and served once as a side dish and once as a dip. It received rave reviews at church. I made a few changes based on personal preferences. I replaced the green bell pepper with more red and yellow peppers, substituted plain yogurt for the sour cream, and used corn I had canned. Simple to make, versatile, and tastes great on the second day!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

valerie

Cooking Level: Intermediate

Reviewed: Jul. 11, 2012

Just made this. Used fresh sweet corn, cooked in olive oil for 5 minutes. Very good!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BethAnne

Reviewed: Jul. 6, 2012

I used all minced red pepper and omitted the green only because my family does not care for green peppers. I also used reduced fat sour cream/mayonnaise and I increased the garlic powder to a half teaspoon. This is absolutely DELICIOUS. My kids and I shared this for a quick lunch, served with tortilla chips. All of us loved it. I was missing the flavor of cilantro (I know that it's usually a love/hate relationship with cilantro, I'm a lover.), next time I would swap out the parsley for cilantro.

Was this review helpful? [ YES ]
26 users found this review helpful