Rainbow Salsa at home
- Yield 10
- Prep 10 minutes
- Total 10 minutes
Rainbow Salsa at home is a appetizers recipe on Avoteb. The yield on the card is 10. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 10 servings
- 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 black beans, drained and rinsed
- 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)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 small bag Garden of Eatin tortilla chips (I went with Reduced-Fat Yellow Corn Tortilla Chips)
Method
Mix 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. Tip in the juice to the bowl of salsa. Then toss everything until combined.
Plate while it is hot, or cover and refrigerate for up to 48 hours.
