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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

yellow bell peppers, diced

red bell peppers, diced

orange bell peppers, diced

zucchini, finely diced

red onions, finely diced

ripe tomatoes, diced

can black or white beans, drained and rinsed

fresh or frozen cobs of corn

tablespoons jalapeños, finely diced

garlic cloves, finely diced

tablespoons fresh cilantro, chopped

Sea salt and pepper, to taste

1/4

cup fresh lemon juice

1/3

cup fresh tomato juice

tablespoon balsamic or apple vinegar

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!