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Rainbow Salsa

rainbow salsa Appetizer
Rainbow Salsa
  • Prep 60 min
  • Total 1 hr 30 min
  • Ingredients 16
  • Servings 8

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! MORE + LESS -

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

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  • 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!

  • 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.

Expert Tips

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

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!

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