This colorful rainbow salsa recipe will spruce up any taco! 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. What can I say?
So 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! Now as an adult, I’ve grown to love chunky salsa too. Thanks, dad!
This fresh rainbow salsa is perfect to top your tacos with on Taco Tuesday or you can add it to a salad or eat it by itself with chips (like my husband does). I prefer to pile it on top of my favorite chipotle walnut quinoa tacos! It’s a super easy and delicious way to work some extra fresh veggies into your meal.
How to Make Rainbow Salsa
When you think of salsa, I bet a bright red blended tomato salsa comes to mind, right? This is not that kind of salsa! It’s chunky, flavorful, loaded with texture, and it’s so colorful! This rainbow salsa is super fresh and it’s loaded with beans, veggies, and zesty flavor!
- Crunchy peppers
- Tangy lime juice
- Tons of cilantro
- Juicy tomatoes
- Sweet corn
- Buttery black beans
- Spicy red onion
It’s also very easy to make. All you have to do is chop the bell peppers, tomato, red onion, and cilantro and put them into a large mixing bowl. Add the beans and corn to the bowl and mix well. In a small bowl, whisk together the lime juice, lime zest, cumin, smoked paprika, garlic powder, salt, and pepper. Pour the sauce over the salsa and toss well.
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!
How Should You Serve This Rainbow Salsa Recipe?
We eat rainbow salsa piled high on top of walnut quinoa 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.
More Salsa Recipes You’ll Love!
If you make this vegan rainbow salsa recipe, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
5-Minute Vegan Rainbow Salsa
- 2 medium orange bell peppers, diced
- 1/2 cup red onion, diced
- 2 medium tomatoes, diced
- 1 cup cilantro, roughly chopped
- 15 oz can corn, rinsed and drained
- 15 oz can black beans, rinsed and drained
- zest of a lime
- 1/4 cup lime juice (about 2 large limes)
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/2 tsp Himalayan pink sea salt
- 1/8 tsp black pepper
- Dice the onion, bell peppers, and tomato and put everything in a large mixing bowl. Add the corn, black beans, and cilantro. Mix well to combine.
- In a small bowl, whisk together the lime juice with the salt, cumin, garlic powder, smoked paprika, lime zest, and pepper. Pour the sauce over the salsa.
- You can eat it right away or put it into the fridge for 30 minutes to let the flavors meld together. Store leftovers in an airtight container in the fridge.
- If you don't like cilantro, use basil or avocado instead.
- Instead of yellow corn, you can substitute a diced 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 red onions aren't your thing, you could substitute shredded red cabbage.
- You can substitute shredded carrots for orange bell peppers.