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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Shawna

Cooking Level: Intermediate

Living In: Moore Haven, Florida, USA

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Reviewed: Mar. 31, 2007

My husband and guests laughed at the name of this appetizer- but LOVED it! I left out the corn and bell peppers, used fresh jalapenos (chopped and seeded) as well as fresh garlic, and added two tablespoons of cider vinegar. Didn't have fresh cilantro, though, but used about a tablespoon of dried. This made a lot, but mixed up with rice as a side dish the next day was fantastic!

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Sharon C.

Cooking Level: Intermediate

Home Town: Knoxville, Tennessee, USA

Living In: Daytona Beach, Florida, USA

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Reviewed: Mar. 8, 2007

added some cumin for a little more flavor. Great dish. My cowboys eat it up!!

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SWEETLITTLEDEBBIE

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Reviewed: Jan. 3, 2007

Skipped the corn, also added some spicy pinto beans and fresh minced garlic. I could eat the whole batch by myself! YUM!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jul. 2, 2006

Yumm!!! I had to make a 2nd batch at a party on the fly to keep up with how fast my guests were eating it. We love it. Thanks for sharing.

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BUGABLUE

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Wyandotte, Michigan, USA

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Reviewed: May 13, 2006

I've made this several times and EVERYONE asks for the recipe. I use green onions instead of white and I omit the bell pepper (because I don't like it.) Also Wishbone Robusto makes a great choice for teh sald dressing. A few of the other reviewers commented on it being to watery... I have found that the longer it sets the more liquid is absorbed. Tastes great with Frito Scoops!

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