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–+ servings
This 5-min vegan rainbow salsa recipe is seriously addicting! I put it on tacos, in quinoa salads, eat it like dip with chips, or just out of the container if no one is looking! My mom always told me to eat the rainbow! Gluten-free.
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Rainbow Salsa

Spruce up any meal in just 15 minutes with this colorful vegan salsa! It's loaded with vegetables, black beans, fresh cilantro, and a tangy lime dressing. Sprinkle it over tacos, salads, or baked sweet potatoes for a delicious and vibrant meal.
Course Snack
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 servings
Calories 227kcal
Author Stacey Eckert

Equipment

  • Large Bowl
  • Small Bowl

Ingredients

  • 3 cups roma tomatoes diced (4 medium tomatoes)
  • 1 large orange bell pepper diced (seeds and membranes removed)
  • 1 ½ cups grilled corn
  • 1 small bunch fresh cilantro roughly chopped
  • ¾ cup red onion diced
  • 15 oz can black beans rinsed and drained
  • ¼ cup lime juice (about 2 large limes)
  • 1 tsp maple syrup
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¼ tsp chili pepper flakes
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions

  • Combine the diced tomatoes, bell pepper, corn, cilantro, red onion, and black beans in a large mixing bowl.
  • In a small bowl, whisk together the lime juice, maple syrup, cumin, garlic powder, smoked paprika, chili pepper flakes, salt, and black pepper. Pour the dressing over the vegetables in the bowl and toss to combine.
  • You can eat the salsa immediately or put it into the fridge for 30 minutes to chill before serving. Store leftovers in an airtight container in the fridge for 3-4 days. 

Notes

  • Dice the tomatoes, bell peppers, onions, and cilantro into bite-sized pieces so it's easy to eat.
  • Roma tomatoes are the best tomatoes to use because they have low water content, so they don't release that much juice into the salsa. Using juicy tomatoes (like beefsteak) could make it a little watery. 
  • Make sure to rinse and drain the canned beans very well before you add them to the salsa. 
  • Grilled corn adds a delicious smoky flavor to this dish! You don't need to fire up the grill (unless you want to) because you can use frozen grilled corn instead. Just put the bag of corn in the fridge to defrost for 24 hours, drain any excess water from the bag, and then you can add it to the bowl with the rest of the ingredients. 
  • The chili flakes add a little bit of heat to the salsa. Start with ¼ tsp and add more to taste. I like a little kick, so I usually end up using ½ tsp. 

Nutrition

Serving: 1cup | Calories: 227kcal | Carbohydrates: 44g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 1072mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1563IU | Vitamin C: 44mg | Calcium: 73mg | Iron: 3mg