Reviewed: Aug. 21, 2008

This is great! I added a diced avocado and left out the black-eyed peas, but threw in some extra black beans. Delicious - and a real hit at every party!

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stylistmama

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Aug. 21, 2008

This was delicious. I didn't use corn or green peppers. I made it and left it in the fridge overnight before eating it, and the next day it didn't look appealing, but it was delicious. It gets better over time.

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gearhala


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Reviewed: Jul. 31, 2008

This is a favorite! Sometimes I add cooked shrimp or use balsamic vinegar salad dressing.

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SNOVITSKY


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Reviewed: Jul. 27, 2008

I used a bag of frozen mexican veggie mix, it was already seasoned and chopped so it made it extra easy. I left out the peppers for personal preference and used taco seasoning and garlic salt. We put the caviar in the middle of openfaced cojack cheese and bacon quesadillas. It was so good! We ate the leftovers with chips and then made more!!! It was so easy. It took like 5 minutes to make the caviar and like 10 to do the quesadillas--yummo!

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theoriginalmidwesterner

	Cooking Level: Intermediate
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Reviewed: Jun. 24, 2008

The best. Everyone loved it.

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candy


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Reviewed: Feb. 3, 2008

I thought this was great, but I made a few modifications. I left out the corn (didn't have any), and made my own Italian salad dressing with olive oil, cider vinegar, garlic powder and Italian seasoning. Also, I don't like cilantro, so left that out too - this is a pretty versatile dish - you could serve it as a dip or a side dish. Ymmm! I highly recommend this.

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HealthyGirl


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Reviewed: Jan. 21, 2008

This recipe is always a favorite... and it is SO easy too! I added an avocado and used fat free zesty Italian dressing. It's always best the next day once the flavors mesh, so if you have time to plan that much ahead, make it the day before. It's still excellent when served immediately though! I make this sometimes for just the 2 people in my house and use the it for lunch and make a salad with the cowboy caviar, lettuce, slices of grilled chicken, and fat free ranch, OR make quesadillas with it. YUUUUUM!

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Blair

	Cooking Level: Intermediate Home Town: Pine Brook, New Jersey, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Jan. 6, 2008

This bean salsa ROCKS! It is so good and gets better and better when refrigerated for leftovers. We eat it as a topping on spinach salad as a left-over alternative. YUM!

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MEMEIER

	Cooking Level: Intermediate Living In: Erie, Pennsylvania, USA
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Reviewed: Dec. 31, 2007

This is a great recipe, however I changed a few things and it made it even better. I completely omitted the Italian dressing and used 1T Balsamic Vinegar, 1T Apple Cider Vinegar, 2T EVOO, 1T sugar, a generous amount of cumin and salt and pepper to taste. I also added cubed avacado, fresh diced grape tomatoes, and added green onion. Tastes so fresh and will last for a couple weeks in your fridge if you can keep it that long =)

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Kaaren


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Reviewed: Nov. 13, 2007

I made this for a church potluck and everyone asked for the recipe! It's great too because it's flavorful but not too spicy. My daughter who is 2 has a ton of food allergies loved eating this and it provides lots of fiber and vitamins! You can also add more heat for people like my husband. This is a great dip that you don't have to feel guilty about...oh and definately set it overnight for the flavors to mingle..thanks for a GREAT recipe.

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glutenfreemom


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Reviewed: Nov. 9, 2007

This is always a hit every time I make it. I make mine with fresh garlic and jalapenos and throw in red and yellow bell peppers too.

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agorasi


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Reviewed: Oct. 25, 2007

Make this recipe the night before to let the flavors meld. Before serving add chopped avocado that has been drizzled with lime juice. The recipe is my guaranteed favorite crowd pleaser!

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Cindy from Minnesota


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Reviewed: Sep. 16, 2007

This is yummy and easy to make. Fresh cilantro is a must. Gets better the longer it sits. I will be making this again.

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BRITOMART

	Cooking Level: Expert Home Town: Black Mountain, North Carolina, USA Living In: Bessemer City, North Carolina, USA
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Reviewed: Jul. 2, 2007

when I first read the recipe, I thought this was too simple to be impressive...but it was fantastic! I made it for a cinco de mayo party and people would not stop talking about it. (They ignored my flan and other way harder things to make!) I almost make a batch weekly over the summer - add grilled chicken or rice etc...for an entire meal. Don't go overboard on the cilantro, too much can kill it!

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MAH243

	Cooking Level: Intermediate Home Town: Harrisburg, Pennsylvania, USA Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Jun. 25, 2007

Made this for a community picnic and it was a huge hit. Had to give the recipe to several people.

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HKUHLERS


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Reviewed: Jun. 23, 2007

I make this often for BBQ's. It is great with corn chips, and great with fish or chicken. We love it!

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CindeerellaC

	Cooking Level: Intermediate
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Reviewed: May 31, 2007

I served this at a recent gathering at my house. It was almost gone by the end of the night - and there were only seven of us eating it! The only thing I added was the juice of one lime. It was wonderful that night, and the little bit of left over was even more delicious the next day. What a great way to get your veggies!

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AEWILLIA521

	Cooking Level: Intermediate Home Town: Mobile, Alabama, USA Living In: Birmingham, Alabama, USA
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Reviewed: Apr. 7, 2007

Fabulous!

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