Reviewed: Jan. 13, 2009

The best... Have made this several times and I always have to print out the recipe. Perfect... You may want to add a tad more lime juice but that's up to your taste buds.

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IBATES

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Reviewed: Jan. 11, 2009

This is delicious! I made it as written minus the avocado, just personal preference.

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momof2

Cooking Level: Intermediate

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Reviewed: Dec. 30, 2008

Absolutely wonderful! This was so refreshing, even though I only used black beans, all white corn, cilantro, red onion.. and then the "dressing". I could have eaten the entire bowl! :-)

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 27, 2008

I used a bag of thawed frozen corn instead of the canned and I omitted the avacado so it would last longer in the fridge. I also used fresh grape tomatoes, I think that they taste great all year round. Everyone loved it!

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JFAHRION

Cooking Level: Intermediate

Living In: Athens, Ohio, USA

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Reviewed: Dec. 11, 2008

So good! I was looking for a healthy snack for a gathering and I made this (minus the avacado) and served with Wheat Thins as well as tortilla chips. It was a hit. Very flavorful- and nutritionally packed for a snack.

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Liz

Cooking Level: Intermediate

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Reviewed: Dec. 5, 2008

This salsa was a huge hit at my sister's baby shower. It's sweet, not hot so it adds a nice alternative for those who don't like "hot" although, everyone loved it. We used fresh tomatoes instead of canned and didn't add the avocado. It's SO easy to make. Perfect for parties!

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Fire Rabbit

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Reviewed: Nov. 22, 2008

This is so good and it's actually healthy!! We just changed the red onion to yellow onion and leave out the avocado. Otherwise, it's perfect.

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Jen G

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Reviewed: Nov. 19, 2008

This makes a lot even when cut in half, make sure you're serving a large crowd when making the entire recipe. It has strong flavors and I added more heat with a couple chopped jalapenos. I really liked this dip because I love mexican flavors. Worked really well for a meal in chicken tortilla wraps with refried beans, lettuce and cheese.

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Brit

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Reviewed: Nov. 17, 2008

Yum! This had many of my favorite ingredients and sounded easy to throw together quickly (it is), so I made it for a party recently. I had forgotten to buy avocado, but everyone still loved it. And instead of two cans of corn, I just added one can of Mexican corn.

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austinveggiegirl

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 27, 2008

I took this to a get together and everyone seemed to like it. I made it less than an hour before serving therefore I didn't refrigerate. I used much less red pepper and added cumin, salt and pepper. Served with corn chips.

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Lynda

Cooking Level: Expert

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Reviewed: Oct. 15, 2008

WOW this was so good! I couldn't stop eating it! I made this using what I had on hand so I had to leave a few ingredients out. I didn't use the avocado, red bell pepper or garlic and I used 2 cans of white corn instead of 1 yellow 1 white. I can't wait to make again. Thanks!

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Jackie

Cooking Level: Intermediate

Home Town: Smyrna, Tennessee, USA

Living In: Beechgrove, Tennessee, USA

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Reviewed: Sep. 15, 2008

This is very good, and a nice change from traditional salsa. I've made it several times, and the only changes I make are to replace the Italian tomatoes with a Mexican version (with green chiles or jalapenos) and add a couple of fresh tomatoes, finely chopped and maybe a little salt. I also omit the oil. It doesn't seem like it needs it, and it cuts down on the calories/fat. It tastes even better the next day, so it's a great make-ahead dish, just put it together without the avocado, and then add that right before serving.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

Let sit overnight. I ate an entire recipe by myself over a couple of days! Yummy!

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momofjil

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Reviewed: Aug. 22, 2008

Very easy to make and quick also when you have guests! I made homemade tortilla chips to go with them for a more authentic taste. Yummy, yum yum. :)

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carly

Cooking Level: Expert

Home Town: Ketchikan, Alaska, USA

Living In: Kirkland, Washington, USA

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Reviewed: Aug. 6, 2008

This is a really good salsa. I made it this past weekend and it was delicious. Things I did differently were : I used Fresh tomatoes not canned. About 2 medium ones that I chopped and took the pulp out of. I also added 2 tablespoons of TACO seasoning mix. This gave it a nice flavor. You can also substitute with cumin if you'd like. I omitted the oil and the avocado. I added about 1/4 cup of chopped jalapeno in. I let it sit over night so the flavors could marinate really well. With the leftovers I made black bean quesadillas the next day adding cheddar cheese to the tortillas. Will make again !!

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paslea1987

Cooking Level: Expert

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Reviewed: Jul. 13, 2008

This turned out very nice & colorful. My husband really enjoyed it. I could have made it spicier. Otherwise a good salsa.

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HOTMAMMACOOKIN

Cooking Level: Intermediate

Home Town: Sumner, Washington, USA

Living In: Ferndale, Washington, USA

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Reviewed: Jun. 30, 2008

This was a huge hit at both a work party and at a family reunion. I made a triple batch to feed them all, and it still turned out wonderfully. Will make it again for a quick and easy crowd pleaser.

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KRISTALEOPOLD

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Reviewed: Jun. 9, 2008

I halved the amount of corn and black beans but put everything else in it (I substituted sweet onion for red) and this was a huge hit at our "mexican night" dinner party. Plus it added nice color to the plate!

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mel_eats

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Reviewed: May 28, 2008

This salsa sounds sooo good, but it was too bland for me and I do agree with the person who thought the Italian stewed tomatoes made it a bit pasty tasting. I will definately use fresh tomatoes the next time! I put in half of a jalapeno pepper and about 1 tsp. dried oregano and some lemon juice and a splash of white vinegar. This doctored it up a bit, but I was surprised it took so much doctoring. I was very disappointed because I make other salsas similar to this and they are always a hit even if I don't always put the exact same amounts in each time. I still think if I had used fresh tomatoes, it would have been fine. I will try it again with that change.

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: May 20, 2008

Just OK. I thought it needed some more spice. Maybe substitute the italian tomatoes for tomatoes with green chiles or else add a diced jalapeno. I did not add the avocado either.

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