Reviewed: Aug. 6, 2007

Mmmmm.... I used one can of corn and black beans each, drained; the full amount of cumin and then some; a touch of smoked paprika; and one diced jalapeno instead of the crushed red pepper. Oh...and I kept the pits in the container to keep the avocado from turning colour. A keeper! Thanks!

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14 users found this review helpful

Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: Apr. 27, 2007

I LOVE this salsa!! It's one of my go-to meals actually. I always use a can of corn and I also throw in a can of black beans (both drained and rinsed). I only ever use half a red onion cause I presonally think that the onion taste is WAY too strong otherwise. I let the whole mixture (minus the avocado - since it would brown) marinate for a few hours. When ready to eat, I throw in the avocado (just one) and serve with either Tostitos Lime chips or Black Bean Chips. SO DELICIOUS! I think its a perfect dinner for two. ENJOY!

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68 users found this review helpful

Reviewer:

claudinhull

Cooking Level: Intermediate

Home Town: Germantown, Maryland, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Oct. 27, 2006

I would cut the amount of cumin in half. Otherwise, this salsa has a nice crispness & bright color with the corn.

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Reviewer:

Valerie S.

Reviewed: Sep. 17, 2006

I loved it! Okay...so I made a few changes. Here's what I did, but it came out great. I used one can or corn, drained instead of fresh corn. I omitted the red pepper (I had none at the time). I added one can of beans, drained & rinsed. I used kidney beans because I had no black beans. I added one jalapeno pepper, finely minced...because we love picante in my family. I omitted the crush red pepper flakes...preferring the fresh jalapeno oer the dried red pepper. I substituted fresh cilantro for the fresh oreano. Itw as a hit!

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Reviewer:

SQUEAKYCHU

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Rockville, Maryland, USA

Reviewed: Sep. 16, 2006

I love the idea of this recipe but it was inedible. it might be better if there were different seasoning and definately less vinegar and or lime juice. i love sour food but this was way too tart.

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Reviewer:

baby girl

Reviewed: Jul. 31, 2006

The corn salsa was really great in that it tasted as good as it was easy to make. I didn't have any red wine vinegar on me or red onions (i used yellow), but that didn't seem to have an adverse effect. It still tasted really good. One thing i'd change for the future would be to cut down on the cumin. I added just a pinch less than a tbspoon but it still tasted very Mexican-ish(which gave it that extra punch). overall--great!

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2 users found this review helpful

Reviewer:

cilantro33

Reviewed: Jun. 26, 2006

Ok, so this recipe cries out for fresh cilantro instead of oregano. I make this all the time - is great with chips, in tacos or as a side dish. I often just use canned corn for speed and convenience. Good stuff. Thanks!

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6 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: May 31, 2006

Everyone loved the salsa at my Spanish party, I made it the day before (without the avacado) and let it marinade over night. Put in the avacado right before everyone showed up.

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8 users found this review helpful

Reviewer:

Heidi Jones

Cooking Level: Expert

Home Town: Gainesville, Florida, USA

Reviewed: Apr. 30, 2006

I made this for a tex-mex dinner party and it was delicious. Only had 1 avocado so added 2 small diced tomatoes, and also added a can of black beans. Didn't have fresh oregano so just used a sprinkle of dried oregano. Also used frozen corn as didn't have fresh. Really enjoyed this dish, thanks!

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8 users found this review helpful