Rainbow Salsa

Name: Rainbow Salsa
Prep time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Mexican
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

Save Recipe

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

Save
Print
Pinterest
Facebook
Email

Ready to make?

Save
Share
Keep Screen On

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!

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

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!

Expert Tips

tip 1
This dish can be prepared ahead of time, but wait to season until serving.
tip 2
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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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!