Name: Rainbow Salsa
Prep time: 10 min
Total time: 10 min
Ingredients: 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)

Description

This rainbow salsa is overflowing with fresh and healthy and colorful ingredients that combine to make the tastiest dip!

Ingredients

Scale

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)

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Instructions

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.