As this post goes live today, I will be fiesta-ing it up with some peanuts and pretzels on a flight to California, which means that I will regrettably miss all of the festivities in Kansas City with my friends on my favorite foodie holiday of the year. BUT, have no fear, I have been hard at work making up for my impending Cinco de Mayo absence by eating Mexican food with friends nearly every day this past week. So many tacos! So many margaritas! So many chips and salsa!!!
It was this chips and salsa lover’s dream come true.
We had soooo many dips!!! And you know how the birthday girl usually gets the first slice of cake? Well, I had the even greater honor of sampling the first bite of nearly every dip. And oh man, my friends can cook. We had everything from hummus, to quesos, to guacamoles, to tzatziki, to salsas galore. But my favorite dip of the night was actually made by my friend, Stacey, who brought the most gorgeous (and enormous) bowl of rainbow salsa to share. As the night wore on, I found myself slipping back for seconds and thirds of the stuff — partly because it was just so fresh and delicious, but partly because I was madly in love with how gorgeous and colorful it was!
Ironically, I’d actually been meaning to try making a rainbow salsa of some sort for the blog this summer. So I decided to take some inspiration from Stacey and whip up a second batch to give to some neighbors as a Cinco de Mayo gift before leaving town. It was vibrant, it was easy, it was healthy, and good grief — it was GOOD.
In order to hit up all of the colors of the rainbow, I decided to go with more of a black-bean-and-corn Southwestern salsa. (Which I later came to find is known in the south as Cowboy Caviar, or something like that. This Kansas girl had no idea!)
The base of my version was decided simply by going to the farmer’s market and gathering as many colorful veggies as possible. I landed upon:
Red: roma tomatoes and red bell peppers
Orange: orange bell peppers
Yellow: corn and yellow bell peppers
Green: jalapeno and fresh cilantro
“Blue”: black beans (eh, close enough)
Purple: red onion
Simply toss them all together with some fresh lime juice and a few seasonings.
And within about 10 minutes (or however fast you can chop everything up), you’ll be ready to taste the rainbow.
Isn’t it gorgeous?!
I served mine up with my favorite yellow corn tortilla chips from Garden of Eatin. And actually, I tried their reduced-fat tortilla chips for the first time with this salsa, and they were fantastic! I never would have guessed that they were lightened up. So tasty, and I love how they have a clean label with basic ingredients.
Sure enough, they were a match in chips and salsa heaven.
And I love that every time I make this salsa, now, I get to remember such a fun night shared with friends. Thanks for the inspiration, Stacey.
And I wish you all a delicious Cinco De Mayo! May the chips and salsa be ever in your favor.
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.
This post is sponsored by Garden of Eatin’. I am partnering with them this Spring to create all sorts of fresh and tasty dip-able treats, and all chip-loving opinions are my own as always. Thanks for continuing to support the brands that help make this site possible.
This is so gorgeous — love how fresh and bright it is. And what a fun birthday party idea — love it!
Thank you Rachel!
Ah…serve with BLUE corn chips ❤ Rainbow Complete
These pictures! These flavors! Ali, this may be the most beautiful Cinco de Mayo recipe I’ve seen yet. Can’t wait to try this with some yummy summer produce – pinned!
I’m a firm believer in the fact that colorful food always, always tastes better, and I’m sure this one is not exception.
Josh – The Kentucky Gent
Totally agree with ya! : )
Of course you had a chip dip birthday! Nothing like eating the rainbow with a crunchy chip, and I hope your big day was a salty celebration!
I sure did, haha, you know me well! It was a full and happy day, thank you1 : D
Beautiful!!! Have fun in Cali!
Thanks Nicole, it was a blast!
Yep! I make a “Texas Caviar” with many of the same ingredients. Black-eyed peas instead of black beans, no corn, and added cucumber. A light vinaigrette ties it all together. YUM.
Sounds yummy! : )
looove all these colours!! so tasty yumm
Thanks Anna, hope you enjoy! : )
Simple, but beautiful, and it sounds very tasty. A belated happy birthday to you, Ali. IMHO May babies are the best (my birthday is 2 days after yours). :-) Hope you enjoy your California trip.
Thank you Susan! Happy Birthday to you! : )
Looks amazing. I love all of the colors!
Thank you Anna!
Pretty sure you WIN for most gorgeous salsa! Welcome to Cali!!! It’s supposed to be chilly this week :( And by chilly, I mean high 60’s – low 70’s. Not sure where you’ll be but I’m in So Cal and last week it was in the 90’s. Hopefully it’ll warm up for you! Have so much fun!
Thank you Senika! I LOVED Cali, even if it was a little on the chilly side. Can’t wait to return! : D
This is my favorite type of dip! I made something similar yesterday. Mine didn’t have the jalapeños and I added avocado. My dressing had olive oil so I may need to try it without to save a few calories. Looking forward to trying this version.
Thanks Dana, hope you like it!
This salsa is so colorful! It will definitely suit any diet restriction or any palate!
Thanks Phoebe, hope you enjoy!
I make this every summer, but I also like to add some diced avocado and sometimes I had some honey and jalapeño for a hint of sweet/spicy
My kids are getting big enough to enjoy salsa! I don’t want to bore them with the same store bought items so I will be pinning so I can surprise them with a fun colorful recipe!
That’s great, Joann! I hope they love it! : )
so beautiful! I just made a batch this morning for a party later. Thanks for the great recipe!
Gorgeous looking food!
My 11 yr old daughter pinned this weeks ago for a 4Hproject. She made it tonight and it is both gorgeous and delicious! Fingers crossed for a blue ribbon. Thanks for the inspiration.
Aww, thank you for sharing Andra, we are happy to hear that! :)
Made this today and it is so bright, refreshing, and delicious!
I wanted to share some beautiful photos of the salsa in progress and then the finished product but couldn’t quite figure out how to get it done. :-(
Thanks again for the recipe!
Thanks Samantha, we’re happy you enjoyed this!
Beautiful salsa! I’d love to make this. I am one of the lucky 10% who absolutely hate cilantro. I have no idea how people eat it! ;) Tastes like soap. Can you suggest something besides cilantro that would still be delicious? I know there is nothing quite like it but I wondered if you had any thoughts? Perhaps it would still be good without? Thanks!
Thank you AJ! If it’s any consolation, I absolutely have the cilantro gene as well, so I feel you! Ali and I would suggest you try fresh basil, green onions, or chives (if you like any of those three)! We hope that helps! :)
This is so delicious I ate a large portion before the party I was going to bring it to. They’ll never know how much I made hehe
Thanks Melanie! We’re glad you enjoyed it!
Healthy! Meanwhile so colorful & yummy to enjoy
I made this last night and it was sooooo good, but now I have so much of it. Does it freeze well ?
Hi Pamela! We’re so glad to hear you enjoyed the salsa! Unfortunately we don’t think this would freeze well, but it should last in the fridge for a few days or so.
I also had a lot left over and didn’t want to see it go to waste. So I used it as an ingredient to make chili-it was delicious!
We think that’s an awesome idea, Janet! And we’re glad you enjoyed it!
Can this be made without the tomatoes? There is a tomato allergy in my family.
Hi Kortni! Sure, we if there’s a tomato allergy, you can leave them out. Feel free to swap in extra bell pepper or other veggies if you like. We hope you all enjoy!
I just made a batch and I can’t wait to get to work in the morning (how often do you say that?)! Queen of the Cinco De Mayo office party with this one! I doubled the recipe because I wanted to keep some home and a bit for the weekend festivities, boy am I glad I did that in advance. I took a mouthful and it was just an explosion of flavors! So fresh and clean. My 8 & 3 year old just threw some down and didn’t stop to think about all the “yucky” veggies. This is my new go to salsa!
Thank you, Karen, we’re so glad you love the recipe! :)
I made this (minus the cilantro, because I’m one of those weird people with the gene that causes cilantro to taste like soap, but I digress) for my daughter’s Brown Bear, Brown Bear birthday party, which had all sorts of rainbow colors and a taco bar, because her favorite food in the whole world is guacamole. The salsa was muy delicioso and a huge hit! We will definitely be making it again in the future. I also imagine that it would be really good as an accompaniment to pork or seafood.
That’s so fun, Pamela, and we’re happy the salsa was a hit! :D
This was so easy to throw together. We had it for a paint party and everyone loved it. I was so busy I didn’t even get a chance to taste but the bowl was empty in no time!
Thank you, we’re so glad it was a hit! :)
Was wondering how much this actually makes? I want to make it for a rainbow baby shower and wonder if it will be enough or if I should double the recipe?
Hi Mckenzie! This makes 10-12 servings. We hope you enjoy!
Ive made this a few times first time i cooked the beans & corn, not sure if were suppose too. this is still my fave salsa recipe!!
i also added in some more minced garlic lol made it yummy shared it in some vegan groups as well
I made this recipe for Cinco de Mayo last weekend, and this salsa is amazing and absolutely delicious! We serve it with chips, top just about anything with it, or add in avocado to make the perfect lunch! It is so beautiful with all of the colors. It is a favorite of my family now!
How many people does this feed?
My organic, low salt, can of black beans was full of mushy and broken beans, so I decided to leave it out. Recipe was excellent even without beans. All the vegetable cleaning, coring and chopping took me about an hour.
Made this today and it was delicious so light and healthy!
This was a huge hit at my daughter’s rainbow birthday party, and I’m making it again tonight for New Year’s festivities :)
I just made this last night 7/28. OMGosh we love this recipe! We just found out my husband has cancer and I think this will become one of our favorite recipes. I would be interested in more healthy recipes.