Rainbow Salsa
Try this Rainbow Salsa recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1 (15-ounce) can black beans drained and rinsed
- 3 roma tomatoes cored and diced
- 1-2 jalapeno peppers stems removed seeded and diced (add more/less to taste)
- 1 large red bell pepper cored and diced
- 1 large orange bell pepper cored and diced
- 1 large yellow bell pepper cored and diced
- 1 (15-ounce) can whole kernel corn drained
- 1 cup chopped fresh cilantro loosely-packed
- 2/3 cup chopped red onion (about half of a small red onion
- 2 tablespoons freshly-squeezed lime juice (about 1 large lime)
- 1 small bag garden of eatin tortilla chips (i went with re
- Carbohydrate 2.73087753368503 g
- Cholesterol 0 mg
- Fat 0.171763366716498 g
- Fiber 0.854976307587327 g
- Protein 0.632402300204116 g
- Saturated Fat 0.0136144566680083 g
- Serving Size 1 1 -12 serving (47g)
- Sodium 6.4568266710748 mg
- Sugar 1.8759012260977 g
- Trans Fat 0.09165922668497 g
- Calories 14 calories
Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro and red onion in a large bowl. In a separate bowl, whisk together the lime juice, garlic powder, cumin and salt until combined. Add the juice to the bowl of salsa. Then toss everything until combined. Serve immediately, or cover and refrigerate for up to 48 hours.
