Reviewed: Sep. 27, 2006

A very simple and delicious recipe! I like to use zesty italian dressing instead of oil and vinegar, and I also use diced fresh bell peppers and plain shoepeg corn.

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4 users found this review helpful

Reviewer:

Elizabeth

Cooking Level: Intermediate

Living In: Carrollton, Georgia, USA

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Reviewed: Sep. 24, 2006

Flavorful, colorful, and delish. I served it with purple tortilla chips like someone suggested b/c I like variety. The purple added an unexpected dimension.

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1 user found this review helpful

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Mitzi

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Reviewed: Sep. 1, 2006

Excellent. I used vine ripened tomatoes instead of plum. I'm bringing it to a barbeque tomorrow - I know it will be a big hit...I hope I can stay away from the fridge tonight! Thanks!!!

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3 users found this review helpful

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clarinade

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Reviewed: Aug. 31, 2006

This is a dish that's so good you want to go back for more, even though you're already full. I served it as a side dish (with Tomatillo Soup, also from this site), so I chopped the pieces bigger. Also, I used fresh corn and red bell pepper instead of canned Mexicorn. This is a new favorite!

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6 users found this review helpful

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Aug. 29, 2006

I made this last night and simply barbecued hamburger patties and used this as a side dish. Yum! Thank you for this. I'll serve it next time I have a mexican menu.

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1 user found this review helpful

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tlechien

Cooking Level: Intermediate

Home Town: Lakeside, California, USA

Living In: El Cajon, California, USA

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Reviewed: Jun. 21, 2006

Really enjoyed this when prepared per directions.Then I added lime zest and juice and fresh cilantro and it is delecious beyond description!Thanks for this recipe....its a new favorite.

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SEMYWA

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Reviewed: Jun. 12, 2006

This is great with nacho chips it is a great new dip to try

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1 user found this review helpful

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Ran316

Cooking Level: Expert

Home Town: Randolph, Massachusetts, USA

Living In: North Andover, Massachusetts, USA

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Reviewed: May 14, 2006

This turned out really well- everybody at the party asked for the recipe. It turns out the avocadoes I bought were too hard so I added cilantro instead and served with sesame blue corn chips. Thanks for sharing!

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1 user found this review helpful

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CF222

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Reviewed: May 2, 2006

Delicious and easily customizable! Yummy and addictive, we love it with tortilla chips. Thanks!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 2, 2006

I was feeling a little creative and decided to serve this as a "salad" to go with a Mexican dish . It was fantastic. I added one chopped red bell pepper and used frozen corn but everything else was the same.

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2 users found this review helpful

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Amy Nelson

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Feb. 23, 2006

This is a great twist to guacamole and salsa.....and super easy. Everyone always loves this.

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1 user found this review helpful

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Jul. 27, 2005

Delicious and colorful dish. This was a real crowd pleaser!

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delanceyst

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Reviewed: Jul. 14, 2005

Great mix to put on chips. I made it and went to cook the rest of the meal. My guests had gobbled it up before I had more than a taste. My wife requested a batch of Poor Man's Cavair at our next two cookouts.

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CHEROKEEJACK

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Reviewed: Jul. 1, 2005

Really good and easy! The kids, ages 14 and 3, wouldn't eat it, but they're super-picky anyway. I had this at a pool party a few weeks ago and couldn't wait to make it myself. I didn't change a thing other than adding a dash of salt and pepper. Served it with tortilla chips. Thanks for the tasty and nutritious recipe!

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5 users found this review helpful