Reviewed: Nov. 27, 2009

Wonderful and easy. Letting it set overnight makes it absorb the flavor much better.

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cmcrae

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Reviewed: Oct. 12, 2009

I made this during the summer months, with some chicken and everyone enjoyed it. It was refreshing and yummy!

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Gina

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2009

This salsa is good and very addictive. Everywhere I take it it is a hit. Thanks

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stacie

Cooking Level: Intermediate

Living In: Danville, Illinois, USA

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Reviewed: Oct. 3, 2009

I found that some rice vinegars are already sweetened, so this recipe turned out well with equal portions of vinegar and sugar. Adaptable to any season - just vary the color of the peppers - red and green for the holidays.

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Cheryl B

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Reviewed: Sep. 16, 2009

I thought this was fantastic! Followed as stated except 1/2 the sugar for personal taste. I ate it right out of the bowl with a spoon. Great addition to my lunch.

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alinbo

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Reviewed: Aug. 19, 2009

This is such a good and simple recipe. I use frozen roasted corn from Trader Joe's instead of canned corn. It has a wonderfully smokey flavor. I used a bit of splenda instead of sugar, added red pepper flakes and a bit of cumin. So easy to throw together and serve with tortilla chips!!

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RIC-Girl

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Aug. 2, 2009

This is a good salsa! Thank you for the recipe.

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cliffyg

Cooking Level: Intermediate

Home Town: Loris, South Carolina, USA

Living In: Summerton, South Carolina, USA

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Reviewed: Jul. 28, 2009

I was really reluctant to try this salsa. I had never tried a salsa like this but I am so glad I did. This has become an instant favorite at my house. I have to make it at least once a week to keep everyone happy. Thank you so much for the recipe.

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mtparker

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Reviewed: Jul. 5, 2009

Made it exactly as the recipe stated with one exception--sugar, I cut mine down a little and figured I could add more later if needed. It was wonderful! But it makes a VERY large batch, so beware. But it would be perfect for a potluck or bbq. Yummy!

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Emily

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Reviewed: Mar. 14, 2009

What a nice refreshing dish this was. I served it at a party last night and everyone really enjoyed it. I did use only 1/4 cup of sugar, per other reviewers statements and used red wine vinegar, that's what I had on hand. Will definitely make again, and again.

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Cora

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Reviewed: Nov. 30, 2008

Couldn't be easier, very tasty. I made this with frozen corn and unfortunately did not have any red peppers on hand, and it was still delicious. I served it over pan seared tilipia, delicous!

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mdeegan7

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Reviewed: Oct. 12, 2008

My quests always love this. I change it a bit to fit the main dish. This weekend I doubled the recipe for 6 quests, i used a combo of white shoepeg and crisp yellow corn...( I'm a color nut ) added 3 finley chopped serranos, three colors of peppers, red, yellow and red.... and added about a half cup of chopped pineapple. I served it with wild caught king and Silver Salmon with rice and slice3s of grilled pineapple. Wonderful!!!

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buffalochef

Cooking Level: Expert

Living In: Denver, Colorado, USA

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Reviewed: Sep. 26, 2008

Everyone raved about this salsa and thought it was amazing. Friends tell me to make it all the time now. I used red wine vinegar..

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kitty07

Cooking Level: Intermediate

Home Town: Lake Zurich, Illinois, USA

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Reviewed: Sep. 9, 2008

Served this, as a side dish, at our neighborhood monthly potluck, and everyone loved it. I used less sugar, as I find rice (wine) vinegars differ in the amount of sweetening they need. I could not find white canned corn, so used a yellow sweet corn,which worked out fine. I also added a splash of oil, and served it as a salad. Really good.

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robin

Living In: Sun City, Arizona, USA

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Reviewed: Sep. 4, 2008

This was delicious. Couldn't find rice wine vinegar so used rice vinegar, omitted the sugar but added lime juice - rave reviews all round. I had to go make another bowlful as it was requested for lunch the next day.

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Hummingbird1st

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Reviewed: Sep. 2, 2008

If you cut sugar way down, add red wine vinegar instead of rice vinegar, and touch of cumin and cilantro it rates a five !

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Suefood

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Reviewed: Aug. 7, 2008

great recipe. thanks. I chopped a cuke from the garden into it and used day old corn from the cob, 5 ears I think. the rice wine vinegar is key. salt brings it all up to finish.

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yum-o

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2008

This is out of this world! I cut the sugar in half, used rice vinegar and used sweet yellow canned corn and regular onion - it was delicious!!!!!!!!!!!!!!!!!!!!!!!! It doesn't specify - but be sure to drain liquid from beans and corn before dumping into salsa (some people might not know better, just thought I'd share). This could also be a nice side dish as well without chips. It's fabulous!

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Little Southern Mama

Cooking Level: Expert

Home Town: Lagrange, Georgia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Jul. 24, 2008

Loved this! Rice vinegar is a good substitute for rice WINE vinegar which I couldn't find at the grocery store. I held back on adding the sugar until the end and wound up using less than a quarter cup. Also added some black pepper for kick. Next time, I will also drain corn and beans through collander into a bowl and reduce the can juices so result doesn't have so much liquid. Otherwise, great! Really tasty.

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