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.