Reviewed: Feb. 12, 2008

My family couldn't get enough of this at Super Bowl. I subbed black eye peas for the corn-just personal preference. Also added garlic powder and some hot pepper sauce to kick it up. We love this with corn chip scoops.

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2 users found this review helpful

Reviewer:

SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

Reviewed: Apr. 13, 2008

This recipe is awesome. I changed it a little. I reduced it by half and still got a medium bowl full. I used regular vinegar vs rice vinegar and used a little more sugar to make up for the regular vinegar. My family could not get enough of it, ran out of scoop chips before I did the dip. Loved it and will make on a regular basis!

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63 users found this review helpful

Reviewer:

brnd69

Reviewed: May 3, 2008

Great recipe, I would recommend using only half the amount of beans and corn, but exact amounts of everything else. Kick it up a bit with some "Frank's Red Hot". This is great party food, you will get a lot of compliments.

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18 users found this review helpful

Reviewer:

aliceandtrixie

Cooking Level: Expert

Living In: Fredonia, New York, USA

Reviewed: May 10, 2008

Excellent! I served this recently at a Mexican themed birthday party for my husband and got many compliments. I made the night before. A few people even took some home. This will be a regular for us from now on.

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2 users found this review helpful

Reviewer:

Angelia E.

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Living In: Cedar Hill, Texas, USA

Reviewed: Jun. 12, 2008

I agree it makes a lot, I would cut in half next time. I did as the other member did used regular vinegar and little more sugar and it was wonderful Awesome recipe

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26 users found this review helpful

Reviewer:

Julie

Reviewed: Jun. 12, 2008

Excellent! Substituted cider vinegar for the rice vinegar. Also used 2 jalapeno peppers the second time I made it, which gave it a little more zip. We like it with corn scoops as well.

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Reviewer:

Maggie Mae

Reviewed: Jul. 28, 2008

This is wonderful! Then I wrapped it up in Jalapeno-Cheddar soft tortilla with sour cream, lettuce and a little turkey and it made a fabulous wrap! A recipe will give us lunches for a week.

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1 user found this review helpful

Reviewer:

grafiks61

Reviewed: Aug. 7, 2008

Yum Yum! It makes a TON!

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1 user found this review helpful

Reviewer:

lv2ck

Cooking Level: Intermediate

Home Town: Holdrege, Nebraska, USA

Living In: Iowa Falls, Iowa, USA

Reviewed: Sep. 15, 2008

I thought this was pretty good the first night, but it was delicious the next day. I served it as a side dish (no chips), and I modified it somewhat based on personal preference: I omitted the pinto beans; added tomatoes and nopalitos (pickled cactus); used fresh corn and garlic; used freshly roasted Hatch green chiles (’tis the season in NM); subbed agave for sugar; and didn’t cook the dressing. I thought it was a touch too sweet the first night, but by the next day the flavors had blended and the heat of the chiles really came out.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Sep. 16, 2008

I skip the green pepper and use an orange or yellow. I also use green onions for the onion. I use a 1/2 cup to 3/4 cup of sugar and 1 cup of oil. I aldo incorporate 2 cloves of minced garlic into bean mixture and skip powdered garlic. I have not tried this with cilantro although I do like cilantro.

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1 user found this review helpful