Reviewed: Oct. 28, 2006

Great crowd pleaser! Everyone wanted the recipe for their collection.

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1 user found this review helpful

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Rinky

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Reviewed: Oct. 26, 2006

YUM! One of those can't-lose recipes. Is always a favorite of the men in the crowd (though we gals love it too!).

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THEBOYDS

Home Town: Nashville, Tennessee, USA

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Reviewed: Jun. 11, 2006

This is really good. I think even picky eaters like this stuff!

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13 users found this review helpful

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LESLBUTL

Cooking Level: Expert

Living In: Danville, Indiana, USA

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Reviewed: Mar. 25, 2006

Delicious. I made this without the ground corriander. I used a can of petite diced tomatoes-- but then ended up adding 3 chopped plum tomatoes. Next time I will cut back a little on the salad dressing-- perhaps pouring out an ounce or two of the oil in the salad dressing. It gives off alot of liquid and with the salad dressing there's even more liquid. It's definitely better after it has set up-- but not more than 3 days. I ended up throwing a bit of it out on the third day. I am planning a party and will be using this recipie-- it really is delicious

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15 users found this review helpful

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Heather

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 16, 2006

This stuff is incredible! My whole family loves it and craves it. My husband just sits and eats it with a spoon. It has become a regular at family gatherings. Thanks for sharing!

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14 users found this review helpful

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SFORD1024

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Chester Springs, Pennsylvania, USA

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Reviewed: Feb. 27, 2006

Great for a party. A very hearty dip.

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33 users found this review helpful

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SARAJOSTEELE

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Reviewed: Feb. 25, 2006

For convenience, used 1 can petit diced tomatoes, drained, instead of cherry tomatoes. Added 1 can of yelloe corn for color. Followed suggestion of other reviewers and added the juice of one lime. Got a lot of compliments on this dish. Definitely a keeper.

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18 users found this review helpful

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Aunt B

Cooking Level: Intermediate

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Reviewed: Feb. 13, 2006

I made this recipe as stated, and it was wonderful. I made with fat free dressing, and a co-worker made this recipe with regular dressing, and it tastes much better with the regular dressing. Wonderful recipe! Need to let it sit for a couple hours to let the flavors blend together.

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47 users found this review helpful

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JO-N-ROB

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Port Orange, Florida, USA

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Reviewed: Sep. 9, 2005

I crave this stuff! It goes great with a cold beer!!!! I could eat it for a meal. It is yummilicious.

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53 users found this review helpful

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Karalee

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Reviewed: Jul. 23, 2005

I made this for a barbeque tonight. I added a few extra jalapenos and no coriander because I didn't have any and put just a bit of dried cilantro. Very good recipe.

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60 users found this review helpful

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LAUREL66

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

Living In: Manchester, Connecticut, USA

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Reviewed: May 20, 2005

Delicious! To make easier, I use can of petite diced tomatoes.

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63 users found this review helpful

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GERI

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Reviewed: Apr. 7, 2005

This is really good, a refreshing difference from bottled salsa. I did add corn to ours. We also decided this tasted better the next day, but the dressing was too strong tasting after only a couple of hours. So I tried it again with 1/2 Italian dressing and 1/2 roasted red pepper vinegret dressing. We really liked that. I also used red, yellow and orange bell peppers, and a couple of times a bit of avacado. I Will definitely be using the recipe regularly.

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70 users found this review helpful

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Beeje

Cooking Level: Expert

Living In: Ruston, Louisiana, USA

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Reviewed: Feb. 7, 2005

I added a can of mexicorn and it was delicious! Will probably add more garlic and some lime juice next time.

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41 users found this review helpful

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DTSCEP

Cooking Level: Expert

Living In: Knoxville, Tennessee, USA

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Reviewed: Dec. 5, 2004

yum, tasty and lively presentation with all the different bright colors. One change I made was to substitute the black beans for a small can of mexi-corn, otherwise I thought it to "beany". Also, used a red onion instead of yellow. Substituted a can of petite diced tomatoes drained for fresh, (just for ease). I also seeded the jalapeno peppers so it wasn't too hot. Serve with corn chips for the authentic texas way. Great party appetizer!

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46 users found this review helpful

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SURFWENCH

Cooking Level: Expert

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Reviewed: Jul. 2, 2004

I originally tasted this while living in San Antonio. The recipe I was given used 1 each green, yellow and red bell peppers, and diced tomatoes instead to make it easier to scoop and dip. Looks like confetti - great for a party! One thing is missing: be sure to add a can of hominy. Serve with Frito's for true Texas flavor.

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45 users found this review helpful

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EEM319

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Reviewed: May 5, 2004

This appetizer is so great. I make it for all my cookouts...people beg for the recipe! Really unique subsititute for plain old chips and salsa.

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36 users found this review helpful

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KEVST

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Reviewed: Feb. 2, 2004

Wonderful and fresh taste! I did substitue pinto beans for the black, and added a couple of cups of grated jack/cheddar mix cheese. What a great, cool dish to serve this summer too!

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15 users found this review helpful

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Jan. 2, 2004

This recipe was soooo good! My husband is not a big fan of beans so I doubles the amount of tomatoes. He called it "restaurant quailty". Can't wait to make it again!!!

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12 users found this review helpful

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WILLANDLUKE

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Reviewed: Jul. 11, 2003

I made this in addition to my "famous" salsa, and everyone preferred this!! Including me! I added a whole onion, a can of diced jalepenos, and no cilantro. I couldn't wait to try it, so marinating it for an hour didn't happen. In my opinion, it didn't need it. It was pretty much gone in an hour anyway! Very good. Will be a staple at all bar-b-ques from now on!

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6 users found this review helpful

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pasomomma

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Reviewed: May 26, 2003

WOW! What a big hit! At my dinner club, this was the recipe that the guests wanted to take home with them. I kicked it up a little with more jalapeno and garlic but other than that this recipe is a winner!!!

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7 users found this review helpful