Reviewed: Nov. 9, 2009

Excellent pot luck or picnic dish. I substituted olive oil and balsamic vinegar for the bottled dressing.

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TinaMarie

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Reviewed: Oct. 16, 2009

Everyone loved it! Tangy and perfect. Don't skimp on the fresh cilantro.

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LYNNESKITCHEN

Cooking Level: Professional

Living In: Birmingham, Alabama, USA

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Reviewed: Sep. 23, 2009

I love this recipe. I used canned black eyes peas and frozen corn (I did not have any canned corn). I did cook the corn for approx 3 minutes then rinsed with cold water before adding to peas.

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Sissy Fuller Smith

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Reviewed: Jul. 26, 2009

Very good - salsa-like but different. I used frozen black eyed peas as I though canned may be mushy. Also put the cilantro in the food processor to make sure it was thoroughly chopped - much easier!

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6willks

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Reviewed: Jul. 19, 2009

Great recipe, I made it for a get together with some friends for the first time and everyone loved it! definitely will make it again! taste sooo good!

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rcool

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Reviewed: Jun. 27, 2009

This is going to be a summer dish hit! I just made this pretty much as instructed but I omitted one jalapeno and added a can of baby white/yellow corn. Yum, yum, yum! I wanted to let it sit overnight so I can serve at a function tomorrow, but my husband, my oldest son and me kept eating it as soon as it was made. I know it will be even tastier tomorrow after the flavors marry. I can't wait to take this to upcoming summer outings. Maybe I should take copies of the recipe....just in case. :-)

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CHELLENE

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

Everyone except my daughter really enjoyed this (she's just going through one of those phases where she doesn't want to try anything "different"). I couldn't find cherry tomatoes, so I bought grape tomatoes instead. I didn't use all of the tomatoes because I'm not fond of uncooked tomatoes. But after it sat for a day, the tomatoes really mellowed out, and it might have been okay. And I skipped the cilantro, because no one in our house likes it. I will be making this again today. This time I'll be using cherry tomatoes. :-) Thanks for the recipe -- what an easy and tasty way to feed my husband his black-eyed peas!

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MRS.STORY

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Reviewed: Feb. 13, 2009

Fabulous recipe! We eat a lot of salsas and dips in my house and this is a delicious, healthy dip we don't have to feel guilty about indulging in! Thank you!

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amguilford

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Reviewed: Feb. 3, 2009

This is always a hit. Very colorful and flavor is great. I always make it at least 6 hours ahead. A tip if you have leftovers: I used it in soup. Add bean dip to following ingredients: 1 can chicken broth, 1 can of tomato soup, 1 cup salsa, 2 cups chopped chicken, chili powder, cumin. Simmer for 30 minutes and you have a delicious chicken chili.

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BDEGER

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Reviewed: Jan. 22, 2009

This was a huge hit with the group! Everyone loved the chunky, fresh taste and texture! I will definately be making this again.

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LC

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Plano, Texas, USA

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Reviewed: Dec. 31, 2008

Adding coriander and fresh cilantro is like adding garlic powder and fresh garlic. Try cumin instead for a smokey falvor..the fresh cilantro is awesome. Add a squeeze of 1/2 a lime and can of corn for a twist.

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sockittoomey

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

I just got another request to prepare this recipe for a party and realized I hadn't reviewed it! Delicious! Make it ahead and it just gets better. Great with Fr*to Scoops so you can get a huge mouthful with each scoop!

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GrandaWanda

Cooking Level: Intermediate

Home Town: Nicholasville, Kentucky, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Dec. 4, 2008

So delicious I can't stop eating it. It can be served on top of grilled chicken and is tasty that way too.

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Angie O.

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Dec. 1, 2008

I served this as a dip with baked corn chips on Thanksgiving and people seemed to really like it. I substituted one can of mexicorn for the black eyed peas and used a little less dressing than called for. I also seeded one of the jalapenos which made it just spicy enough for my family. I made this the night before and let it sit overnight in the fridge, which I felt helped the flavors blend.

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Georgia

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Reviewed: Sep. 29, 2008

I just made this for a party and got raves reviews. I skipped the coriander and bell pepper, I took another reviewer's advice and used a small can of petite canned tomatoes. I only added about 2-3 oz of zesty Italian salad dressing and added the juice of one very juicy lime. I was sure to drain and rinse the beans before I used them so they were not too sticky. This one is a keeper for sure -easy and yummy!

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Deb. B

Cooking Level: Intermediate

Home Town: Diamond Vale, Diego Martin, Trinidad And Tobago

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Reviewed: Jun. 29, 2008

I did make a lot of additions to my version of this recipe, but the base was fantastic and the proportions were perfect for spicy-ness. I wanted to make a main dish out of it, so I added tinned tuna, which was wonderful!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Jun. 2, 2008

I added an extra jalapeno, and used half a bunch of cilantro. I think next time I will also use maybe only 4 ounces of dressing, and add more if needed, it is hard to take away! Also, I used leftovers on top of spinach for a yummy salad for lunch or dinner!, (addition: two days later, I mixed what was left with some quinoa (or you could use orzo, or small pasta), and made a pasta salad with it....we ate every last bite of this!)

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GLINKETTE

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: May 31, 2008

We had this at a graduation party, it was awesome. Thank you!

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Joyce

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Reviewed: May 20, 2008

I love this recipe! I will use it from now on. I did substitute one can of hot Rotel tomatoes for the chopped cherry tomatoes and jalapenos. It turned out delicious!!! I will be making this again and again!

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Priscilla

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

I've made this dip numerous times, but I usually skip the green onions, cilantro and coriander because it's not something I keep on-hand. It's always a crowd pleaser. Use red onion for color and throw in a can of Rotel instead of the cherry tomatoes. Goes great with Scoops. Yum!

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