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Rainbow Salsa

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  • Prep 60 min
  • Total 1 hr 30 min
  • Ingredients 16
  • Servings 8
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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!
Fernanda Beccaglia
Updated Sep 20, 2016
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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

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!
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