Reviewed: May 3, 2012

I did not have mexican stewed tomatoes. I had low sodium diced tomatoes that I used instead and I added a heaping teaspoon of homemade taco seasoning to. What I did was throw the tomatoes, green chilies, onion, cilantro and salt with a couple cloves fresh garlic and ran it through the blender using the ice-crushing button to coarse chop the ingredients and make it look like......we'll......salsa. After I did that, I poured the ingredients from the blender into a quart Ball canning jar and added the black beans and olives. All I had to do after that was slap a lid on it and shake to combine the beans and olives with the salsa ingredients. I let this sit overnight and had it this morning on a veggie omelette. This was quite good. I think the only thing I'm missing from this salsa is a good dose of fresh lime juice. I'll make this again.

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 28, 2012

So addictive! I couldn't stop eating this! I doubled the recipe and added corn. I made it with cilantro, which seems more appropriate for this recipe. Thanks for a great idea, I will be making it again!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

faithirene

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Jul. 7, 2011

Except for the corn chips I used to dip with...this is a very nice healthy summer treat. I also added a can of pinto beans along with the black beans. I did add a clove of fresh garlic and chopped the black olives really good. Used red sweet onions. Only had diced tomatoes with green chilies, but think it is about the same thing. Quick and easy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

*Sherri*

Cooking Level: Intermediate

Home Town: Moreno Valley, California, USA

Living In: Orlando, Florida, USA

Reviewed: Jul. 9, 2010

Very easy and tasty. I used a can of diced tomatoes with chiles and added a chopped serrano pepper. Used red onion and white onion. Oh and I left out the black olives. YUMMY!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

amandak23k

Cooking Level: Intermediate

Reviewed: Jun. 19, 2010

Fabulous! Followed the exact recipe, and can't wait to bring this to a family gathering tomorrow. (That is, if there's any left!)

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Tricia in Oshkosh

Reviewed: Dec. 10, 2009

I've made this twice, both times opting for parsley instead of cilantro, since I had some to use up. (I'm pretty sure that cilantro would taste better to me, although the parsley was an interesting, different taste.) I'd never bought them, but I did manage to find a can of stewed "Mexican style" tomatoes. So I pretty much made this exactly as written. It tasted OK, and to be sure, it's full of veggie goodness. But to my tastes, it's not the kind of salsa I like. I prefer hot and hotter salsa, and this was very mild. I like pretty liquid, or maybe slightly chunky salsa, and this is quite chunky. And I still haven't found a black bean salsa that's impressed me much. So I'll give this an "OK" 3-star rating, but it's far from the best in my opinion.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Oct. 24, 2008

Being vegan, I'm always looking for new salsa recipes...this one is AWESOME, and easy! I added a pinch of cayenne pepper for some kick.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

dharmanme

Reviewed: Oct. 2, 2008

I brought this for Mexican pot luck day and everyone said it was very tastey. I liked it a lot. It was very easy to make. I doubled the recipe and it was just enough for 20 people.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Reviewed: Jul. 25, 2008

Quick, easy and tasty. I add a small can of corn, for a little variation in texture. Let it sit in the fridge for a couple of days; the chiles take a while to add their flavor to the mix.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

nickiwest

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

Reviewed: Sep. 17, 2007

I really liked this recipe though I would recommend the parsley over the cilantro. I used the cilantro. I was still good but the taste of the cilantro was just too strong at times.

Was this review helpful? [ YES ]
3 users found this review helpful