Rainbow Salsa

Serves: 6-8



1 small ear fresh corn

1 small red bell pepper

1 small green bell pepper

1 small yellow bell pepper

1 small orange bell pepper

½ cup red onion, diced

2 medium tomatillos, husks removed and diced (leave whole if cooking with corn)

1 can low-sodium black beans

1 cup fresh cilantro, chopped

1 jalapeno, finely chopped

2 cloves fresh garlic, minced

The juice of 1 lime

¼ tsp. salt

¼ tsp. black pepper

1/8 tsp. sweet paprika

Optional seasonings: Cajun, cumin, chili powder



  1. Fill a medium pot about ½ full of water and bring to a boil
  2. Add corn to boiling water the cover the pot with a lid and turn the stove off
  3. Let the corn cook in the hot water until tender- about 10 minutes (optional- add tomatillos with corn to cook if you want to mellow out the tangy citrus flavor, or leave raw if you like that extra citrus kick!)
  4. While corn is cooking, remove the cores and seeds from the bell peppers and chop into small pieces and place in a large bowl
  5. Remove and place in a bowl of ice water to quickly cool
  6. While cooling, add the red onion, black beans, jalapeno and cilantro in the large bowl with the bell peppers
  7. When corn is cool, remove from ice water place the cob standing up in a medium bowl then cut down the sides so that the kernels fall off the cob into the bowl
  8. Add corn to the other bowl of veggies and beans and mix until evenly distributed
  9. In a small bowl, combine the lime juice, salt, pepper, sweet paprika, and any other spices desired
  10. Pour lime juice mixture over salsa mixture and mix well with a large spoon
  11. Serve and enjoy!
  12. Store leftover in the refrigerator for up to 2 days


Notes: Goes great on salad lettuce, whole grain tortilla chips, or as a side dish for Mexican or southwest seasoned chicken, steak or seafood