This colorful rainbow salsa recipe will spruce up any dish or be a delicious dip; it’s loaded with healthy ingredients, it’s easy to make, and it’s ready in only 5 minutes! Vegan, gluten-free.
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Want to hear a funny story?
My dad is a salsa fiend. He always has a jar of half-eaten chunky medium salsa in the fridge.
When I was a kid, I liked salsa too (or maybe it was just the chips) but not all the big chunks of tomatoes. I just liked the salsa juice. Like if you took all the big chunks out, the liquid that was leftover, that’s what I wanted.
I know, weird. Kids like weird stuff until their taste buds develop.
Anyways, when I’d get home from school, while my dad was still at work, I’d get his jar of salsa out of the fridge and dip my chips in until I’d soaked up all of the salsa juice. Later, He’d open the jar of salsa for a snack and only find big chunks of tomatoes, peppers, and onions left.
He just ate it and never said anything so I don’t know if he realized what I was doing or not! Ha!
So, now as an adult, I’ve grown to love chunky salsa too. Thanks, dad!
This is our favorite chunky (secret ingredient) cilantro lime salsa recipe that reminds me of what my dad used to eat when I was a kid.
Funny enough, my husband is also a salsa fiend. Go figure.
He likes all the salsas; chunky, smooth, spicy, mild, black bean, roasted corn, and now this rainbow sala recipe is at the top of his list!
This rainbow salsa recipe actually came to fruition when I didn’t have all the ingredients to make my husband’s favorite cilantro lime bean salad recipe.
However, what I did have were the ingredients to make a colorful rainbow salsa recipe!
My mom always told me to eat the rainbow!
Hey, mom! Guess, what? I listened to your advice!
What’s in the Rainbow Salsa Recipe?
Gimme a spoon and I could seriously eat this entire dish of rainbow salsa in one sitting. It’s just a teeny-tiny bit addicting.
It’s the combination of:
- crunchy peppers
- tangy lime juice
- tons of cilantro
- juicy tomatoes
- sweet corn
- buttery black beans
- spicy red onion
When you think of salsa, I bet you conjure up images of a tomato-loaded blended salsa that is the absolute perfect consistency for dipping crispy tortilla chips in. Right?
This is not that kind of salsa! It’s chunky, flavorful, and loaded with texture. Plus, it’s beautiful to look at. You eat with your eyes first!
What Makes it Rainbow Salsa?
I’m sure you can tell by now that I call it rainbow salsa because of all the colorful ingredients!
- Red – red tomatoes
- Orange – orange bell peppers
- Yellow – yellow corn
- Green – green cilantro
- Purple – red onion
- Blue – black beans
I know black beans are exactly blue but it’s close enough, okay?! Don’t be a stickler! I guess you could use blueberries but I don’t think that would be as tasty as black beans. Blueberries would be delicious in this watermelon mango kiwi fruit salsa recipe!
Check back in a few days, I’m going to post the recipe for the chipotle walnut quinoa taco meat that you see in the picture above!
How Should You Serve This Rainbow Salsa Recipe?
Well, you have lots of choices.
We eat rainbow salsa piled high on top of tacos, as a dip with tortilla chips, mixed with cilantro lime quinoa and greens for a healthy salad, or just by the spoonful right out of the container.
Really, it’s up to you. There’s no wrong way to eat it!
It’s one of those super versatile recipes that’s so quick and easy to make yet it’s impressive and makes any dish so much better.
Related Salsa Recipes
- 2 medium orange bell peppers, diced
- 15 oz can black beans, rinsed and drained
- 2 medium roma tomatoes, diced
- 15 oz can of corn, rinsed and drained
- 1 cup cilantro, roughly chopped
- 1/2 cup red onion, diced
- 1/2 tsp pink sea salt
- Pepper to taste
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1 tsp lime zest
- 1/4 cup lime juice
Dice the onion, bell peppers, and tomato. Put it in a large mixing bowl. Add corn, black beans, and cilantro. Mix to combine.
In a small bowl, whisk together the lime juice with the salt, cumin, garlic powder, lime zest, and pepper. Pour the sauce over the rainbow salsa.
You can eat it right away or put it into the fridge for 30 minutes to let the flavors meld together.
5-Minute Vegan Rainbow Salsa Recipe Notes
If you’re not a fan of some of these ingredients, you could easily try these substitutions:
- If you don’t like cilantro, use basil or avocado for something green.
- Instead of yellow corn, sub a dice yellow pepper.
- If you don’t care for bell peppers, try brightly colored heirloom tomatoes instead.
- If you can’t find ripe red tomatoes, use a red bell pepper instead.
- If onions aren’t your thing, chopped florets of purple cauliflower would be beautiful!
- Finely diced carrots would be an easy swap for orange bell peppers.
If you make this 5-min vegan rainbow salsa recipe, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
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How would you serve this rainbow salsa recipe? Let me know in the comments!
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