Reviewed: Apr. 27, 2012

Love this recipe because it is healthy, tasty, and so versatile! You can basically add whatever you like...I added a can of drained Rotel diced tomatoes and chilies, and cut back the beans to 2 cans (one of black beans, one black eyed peas). Also, if you don't have time to make the dressing, you can use bottled Italian dressing (even the fat free kind tastes great) I make it all the time, especially in the summer. We serve it at parties with tortilla chips, but you can eat it as a salad for a side dish or I like to wrap it up in a tortilla and top it with cheese. Very tasty.

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Reviewer:

Kim4160

Cooking Level: Intermediate

Living In: Burlington, Kentucky, USA

Reviewed: Oct. 29, 2011

Very good! I only had green bellpepper on hand and it was still delicious. Reduced the oil as suggested by others. Thanks for sharing this recipe I am sure this one will be used many times.

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Reviewer:

juju

Reviewed: Sep. 18, 2011

Very good. I use much less oil, I just eyeball it. It has a nice flavor, I've made it 3 times this summer.

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Reviewer:

Patty Jo

Cooking Level: Intermediate

Reviewed: Jun. 29, 2011

This is a delicious salsa! It makes a LOT and it's just me and my husband at home, so I froze most of it. My only tip is to freeze it without the black beans, and add those when ready to serve. (They get really mushy when they thaw and really affect the look of the salsa, although it still tastes great.)

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Reviewer:

Rebecca Joy

Cooking Level: Intermediate

Home Town: Sturgis, Michigan, USA

Reviewed: Jun. 20, 2011

I cut up yellow and red cherry tomatoes since I had an abundance in my garden and added it withouth the oil. Then I just used salsa dry seasoning for a low cal dinner. I crunched up tortilla chips into it an ate it like a salad. Very filling, good and low cal

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Reviewer:

Donna

Cooking Level: Intermediate

Home Town: East Grand Forks, Minnesota, USA

Reviewed: Jun. 6, 2011

GREAT flavor! Yeah, the oil can be cut back to taste, and I like a lesser bean-to-corn ratio, so I only used to cans of beans and a full can of corn. But it's awesome as is.

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Reviewer:

Sonia

Cooking Level: Intermediate

Reviewed: Apr. 17, 2011

Absolutely fantastic! I actually reduced the oil to just a couple Tablespoons, and I added some lime juice. I just couldn't get enough of it. Absolutely yummy! I also suggest white corn instead of yellow.

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9 users found this review helpful

Reviewer:

ukrainka23

Reviewed: Apr. 16, 2011

Wonderful!! I added red pepper instead of green pepper and put some more hot sauce in. Served with crackers and sour cream, this recipe is the best!

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Reviewer:

HANNAH

Cooking Level: Intermediate

Reviewed: Feb. 4, 2011

I served this in a baked toritlla bowl, with romaine lettuce and grilled blackened chicken. It was excellent! I don't care for red onions and left them out of the recipe.

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Reviewer:

Susan

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Reviewed: Dec. 30, 2010

This is super quick and easy and healthy! I sauteed all of the veggies and added green chiles. Great recipe to make big batches of and portion it out for snacks at work! Also a FANTASTIC filling for Quesadillas!

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