Reviewed: Aug. 6, 2009

I made as is and the only thing I will change is using less dressing, it was pretty oily/watery (it was still delicious and I just drained off some of the dressing, so I will still give it 5 stars). I think just enough dressing to coat would be plenty.

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elenaj

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Reviewed: Aug. 2, 2009

I used frozen sweet corn; added a garlic clove; used green onion in place of regular onion; with no Italian dressing, I researched and substituted 1/4 C Olive Oil, 1/4 C white wine vinegar, slightly less than 1/4 C sugar... next time I'm gonna add fresh cilantro

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Bghuna Roth

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Reviewed: Aug. 1, 2009

I can't count how many times I've made this Salsa. My family & friends always ask me to make it & someone always asks for the recipe. Without fail my daughter request that I make it every time she comes home from College. I don't use the jalapeno peppers,I always use frozen corn - 2 cups or so, I usually use red pepper instead of green & add cilantro (if I have it!). The cilantro definitely changes the taste but great both ways. Just as good with low fat dressing. I've used other "white" beans when I don't have black eyed peas & it's fine but the small size of the "peas" is best (for me!)I especially like the recipe because I almost always have the ingredients on hand for unexpected company! Try it - you'll love it!

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Pam

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Reviewed: Jul. 29, 2009

Thanks for the recipe Susan! I made this as instructed and it turned out wonderful. After it sat for a couple of days in the fridge it was incredible. I definitely would make it at least 24 hours in advance and 48 if you can. I also added cilantro the second time I made it and loved the addition, but the recipe is great as is!

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Lil

Cooking Level: Expert

Home Town: Swayzee, Indiana, USA

Living In: Damascus, Maryland, USA

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Reviewed: Jul. 29, 2009

So easy to make! Just make sure you let it sit overnight- a few hours doesn't do it justice!

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roisin

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Reviewed: Jul. 28, 2009

I love this dip! It's so good and good for you!!

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HoHe423

Cooking Level: Intermediate

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Reviewed: Jul. 25, 2009

Easy to make, great snack with tortilla chips or even just as a side dish! I also added cumin and chili powder to spice it up a little bit!

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Lindsey-Lou

Cooking Level: Expert

Living In: Carlsbad, California, USA

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Reviewed: Jul. 25, 2009

Great Taste. For the dressing I used 1/2 cup Kraft Free Zesty Italian with 1/8 cup rice and red vinegar each. To give it a kick I added about 1 tsp cumin and dash of chili powder. Also added 1/2 cup yellow and orange bell peppers and cilantro. I used 1 chopped jalapeno and garlic clove. I think I like the dressing from Mexican Bean Salad recipe on this site better.

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SweetTooth

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Reviewed: Jul. 20, 2009

My husband and I loved this! I added fresh cilantro-- thanks for sharing!!

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MG

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

I served this at a party and everyone from the 4 year old on loved it and couldn't get enough! I served it with plain or the jalapeno tortilla chips for an extra kick. I used thawed frozen corn instead of canned corn.

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Kathleen

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Reviewed: Jul. 15, 2009

I am not a huge fan of green pepper, so I considered leaving it out. However, I did make this recipe as written and it tastes great! I used a "light" Italian dressing.

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Catherine VW

Cooking Level: Expert

Living In: Pine Bluff, Arkansas, USA

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Reviewed: Jul. 15, 2009

Yummy!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 13, 2009

Great salsa. I brought some to work and everybody wanted the recipe! I did add about 2/3 cup of cilantro...might add more next time. I might also add a squeeze of fresh lime and maybe some of the zest. This is a winner!!!!!!!

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KUSHII59

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Reviewed: Jul. 12, 2009

REFRESHING! I used white beans instead of blackeyed peas, the entire bell pepper, and a bag of frozen sweet corn. I also used spicy Italian dressing, but a lil less than called for and added some chopped jalapenos. Everyone loved it.

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Buddhaful Aud

Cooking Level: Expert

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Reviewed: Jul. 12, 2009

Forgot to but black eyed peas so I used garbonzo beans in their place, it was excellent this way too.

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newhobby

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Reviewed: Jul. 6, 2009

Definite 5 in my book! The changes I made were; 1/4 c. fresh chopped cilantro, frozen white corn, frozen black eye peas, I liked mine with more diced tomatoes so I added another can & I did use fresh chopped garlic clove. (I don't think it needs the extra salt because of the Italian dressing) ...This is so easy and you can make it to your taste.

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Laurie

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jul. 5, 2009

EASY - EASY - EASY I made this for the first time to bring to a "4th of July" barbecue --- I was the only person to bring an appetizer so I was hoping it would taste "okay" --- everyone loved it and wanted the recipe. This is so easy to make, tastes great and is good for you, too. I now have a dish that I can always bring to any event and know that it will receive raves. I love this site ---- I am not a great cook and always afraid to try something for the first time ---- this is the fourth recipe I made and loved all of them. It makes it so easy when you can read everyones reviews.

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TIPPY62

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Reviewed: Jun. 22, 2009

The mix of beans and vegetables were a great combination, but I didn't care much for the Italian dressing (Package mix-oil, vinegar, and water) that I used which was recommended by several reviewers.

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lhoneycutt24

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Reviewed: Jun. 22, 2009

I am not a bean eater at all...but this is AMAZING! I love this dip. Next time I will use less dressing because the beans seemed to be swimming in it after sitting overnight. Thanks for a wonderful recipe, you have made a bean eater out of me. Great Success!!! **UPDATE** Although I just reviewed this 2 days ago, I must say I have been obsessed with this recipe. Since this makes a lot, I used the last of the leftovers last night in a "mexican pizza". I added left over chicken to the bean salsa and heated it just a bit. I then layered it between layers of tortillas and cheese and baked at 350 for 30 minutes. Topped with sour cream and it was delicious. I'll say it again...I LOVE THIS RECIPE!

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Jun. 21, 2009

This is awesome! I make once a week for my husband who loves this healthy snack. I have also made this dish for many parties which always results in at least one person asking me for the recipe. I cannot begin to tell you how many times I have forwarded the link to this recipe. This is SUPER EASY and I wouldn't change a thing. I have changed the recipe a few times but never like it as much as the original. I do like to add red peppers to the mix and use 3 cloves of fresh garlic in lieu of the garlic salt. Other than that, this recipe is probably one of my favorites on Allrecipes.com. Enjoy!

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