Reviewed: Sep. 24, 2006

good, but too many beans for me

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C Colbeth

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2006

I've made this a couple of times for parties, and it's always a hit. I spice it up, usually adding fresh minced garlic and salt and ground black pepper. Last year at a company party I made it, and now this year they've requested it!!!! Good starter recipe that you can tweak until you get it where you like it.

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DHTHOMPSON

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Reviewed: Aug. 15, 2006

I've made this recipe numerous times. It does make a ton, so you may want to cut it in half if you aren't having a party! The only changes I make is that I chop up the cilantro and add it to the mix and I use the cans of black beans with cumin in them. I eat it with chips, but I think I'm gonna top a taco salad with it for dinner this week. Thanks for the great recipe!

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Sara B.

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Aug. 14, 2006

Needs lots of extra spices, but this is a good starter recipe. It makes enough to feed an army.

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Mrs. C

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2006

You always see this for sale in the grocery store. You get like 16oz of it for like $6.00. This is delicious! I wanted to make my own for a long time, but I saw this recipe and just went for it. I added some course ground black pepper and a little salt so that it would be almost a little like a pico de gallo mix with corn and black beans. I added chopped cilantro to the mix and used it as a garnish as well. My friends loved it and I'm sure that anyone else who makes it will too! Excellent recipe! Perfect and refreshing for summer!

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Raelee's recipes

Cooking Level: Expert

Home Town: Farmington, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 12, 2006

I made this for my daughter's 2nd birthday party and got rave reviews and many requests for the recipe. I added 2 cloves of garlic, cumin, chopped cilantro, frozen white and yellow corn and green chilies. I chilled it for a day the flavor was absolutely wonderful. I used it on salads and also grilled chicken.

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aliciab

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Reviewed: Jul. 5, 2006

Good lord this makes enough to feed 100! Unfortunately, it wasn't all that great. The flavor was lacking AND then I added some cilantro, cumin, vinegar, and olive oil. Still just ok. I won't be making this again.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 11, 2006

I wasn't sure my family would dig it but they did! Used a can of Mexican diced tomatoes (the ones w/ jalapenos) and a 4 oz. can of green chiles. Also, I added 1 TBSP. of fresh cilantro. Cilantro is not meant to be a garnish! Chilling is a must.

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MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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Reviewed: Jun. 5, 2006

I've served this recipe at a couple of gatherings,and received many rave reviews! This is a very fresh, tasty salsa with a bit of a kick. Awesome! Thanks for sharing!

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Jen R.

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Reviewed: May 23, 2006

2/26/07 - This recipe was excellent with a few modifications! I scale the recipe to 27 servings (2 cans black beans) and use a 16 oz. pkg. frozen corn, cooked. Add 1 Tbls. cumin, 1/4 tsp. garlic powder, 1/8-1/4 c. chopped cilantro and 1/3 c. fresh lime juice with pulp (1-3 limes depending on size.) Make sure you drain all cans before adding to salsa. It tastes best if you let it chill for 2 days. Excellent over rice! 6/20/06 - I have made this three times already. It makes taco salad wonderful! I just can't get enough of it!

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kssonrisa

Cooking Level: Expert

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Reviewed: May 18, 2006

This was good but I added suggestions from several other readers. I only used 3 cans diced tomatoes (they weren't in season yet), 2 cloves crushed garlic, 1 lime, squeezed, 1/2 small chopped onion, 2-3 tablespoons cilantro (we love it!) and cumin and salt to taste. This definitely needs to sit overnight, but it is such a FRESH salsa - YUM!

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belle

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Reviewed: May 2, 2006

Bland, needs spices

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Laura

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Reviewed: Mar. 24, 2006

Made this easy recipe twice. Taste better after steeps for 24 hours.

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Chef Jeff

Cooking Level: Professional

Living In: Saint Augustine, Florida, USA

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Reviewed: Mar. 22, 2006

I used sweet canned corn, left out the fresh tomato, and followed other reviewers’ suggestions to add chopped cilantro into the salsa along with lime juice. I didn’t care for the cilantro and will leave that out next time, although my inlaws thought it gave the salsa an authentic Mexican taste. I wish I had known that green onions are scallions – I couldn’t find anything called “green onions,” so I substituted a yellow one, which was a bit too strong…I’ll definitely try scallions next time! I also might use petite diced tomatoes and add the canned green chilis separately, since the tomato chunks were a little large for my taste. Overall, this recipe was super easy to prepare and could even be served as a salad if you drain out all the juice. I’m looking forward to trying it again with a few modifications!

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BabySmiles

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2006

This recipe was a hit! The beans and corn really set it apart. I used the mild tomatoes with chilis, but I would recommend using the medium instead. This would be perfect with a bit more heat. Great recipe!

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JLMATHEO

Cooking Level: Beginning

Home Town: Alliance, Ohio, USA

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Reviewed: Mar. 17, 2006

Thank you for this fantastic salsa. I served it over salad and used it again on grilled fish tacos. It's awesome!!!

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Sheldyn

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Reviewed: Feb. 25, 2006

I have been looking for a salsa recipe like this - so good! I made a few changes based on other's reviews. I added fresh juice from one lime and used regular canned corn. I also used all canned tomatoes (used regular because I don't like it too spicy). Be careful not to drain your tomatoes too much (I should have reserved a little extra juice). I'm looking forward to trying this with fresh tomatoes when they are in season.

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Debbie S.

Cooking Level: Expert

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Reviewed: Feb. 4, 2006

Now that I am married I am just learning to cook - and this was such a hit at a recent party! Everyone was raving about it - not something I am used to!! The added lime and extra cilantro are definately a key - and when it sat overnight it was even better - we will be using this again and again!!

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Anne M.

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Reviewed: Jan. 17, 2006

Great recipe...I may add fresh lime juice next time for change. Instead of canned corn I used frozen white/yellow corn. Everyone loved it at the New Year's Eve party. Makes a lot but you can eat more because it's so healthy.

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LUV2COOK77

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Reviewed: Jan. 9, 2006

Fabulous and Healthy. Definitely let this sit overnight, it makes all the difference.

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MAUDMERE

Home Town: Austin, Texas, USA

Living In: Raleigh, North Carolina, USA

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