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Rainbow Salsa

  • Prep 60 min
  • Total 1 hr 30 min
  • Ingredients 16
  • Servings 8
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Ingredients

2
yellow bell peppers, diced
2
red bell peppers, diced
2
orange bell peppers, diced
2
zucchini, finely diced
2
red onions, finely diced
3
ripe tomatoes, diced
1
can black or white beans, drained and rinsed
4
fresh or frozen cobs of corn
2
tablespoons jalapeños, finely diced
4
garlic cloves, finely diced
3
tablespoons fresh cilantro, chopped
Sea salt and pepper, to taste
1/4
cup fresh lemon juice
1/3
cup fresh tomato juice
1
tablespoon balsamic or apple vinegar
2
avocados, peeled, cut in 1/2-inch cubes

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
217.5
% Daily Value
Total Fat
8.2g
13%
Saturated Fat
1.2g
6%
Sodium
19.3mg
1%
Total Carbohydrate
31.7g
11%
Dietary Fiber
9.8g
39%
Sugars
7.4g
Protein
8.1g
% Daily Value*:
Vitamin C
327.20%
327%
Calcium
8.50%
8%
Iron
17%
17%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

This dish can be prepared ahead of time, but wait to season until serving.

If you want to roast the peppers, for easy peeling, seal them in a plastic bag as soon as you remove them from the oven and let rest for 15 minutes.

Directions

  • 1 Combine all the ingredients, minus the lemon and tomato juice and vinegar, in a bowl and season with salt and pepper. Test and adjust seasoning.
  • 2 Refrigerate for at least 2 hours. Add the lemon and tomato juice, vinegar and avocado immediately before serving.
  • 3 Enjoy!

This is one of those super versatile and fresh summer dishes that can be served as salsa, a garnish, filling for empanadas, or on its own as a salad. It's full of texture and color; enjoy! With this recipe in your tool belt, I promise you won’t have to beg your little ones to eat their veggies; they’ll dive right in!

Rate and Comment

Fernanda Beccaglia Fernanda Beccaglia
September 20, 2016

This is one of those super versatile and fresh summer dishes that can be served as salsa, a garnish, filling for empanadas, or on its own as a salad. It's full of texture and color; enjoy! With this recipe in your tool belt, I promise you won’t have to beg your little ones to eat their veggies; they’ll dive right in!