Rainbow Salsa #vegan #healthy

Cheerful Cinco de Mayoooooooooo! I have been working diligently compensating for my approaching Cinco de Mayo nonattendance by eating Mexican nourishment with companions consistently this previous week. Such a large number of tacos! Such huge numbers of margaritas! Such a significant number of chips and salsa!!!

The same number of you know, I sort of feel weak at the knees over chips and salsa. To such an extent, really, that I chose to turn my Dos De Mayo birthday party this year into a super Dip-A-Thon. It was this chips and salsa darling's blessing from heaven.

I'd really been significance to have a go at making a rainbow salsa or the like for the blog this mid year. So I chose to take some motivation from Stacey and prepare a subsequent clump to provide for certain neighbors as a Cinco de Mayo blessing before leaving town. It was energetic, it was simple, it was sound, and for mercy's sake — it was GOOD.

So as to hit up the majority of the shades of the rainbow, I chose to go with all the more a dark bean-and-corn Southwestern salsa. The base of my rendition was chosen essentially by heading off to the rancher's market and assembling whatever number brilliant veggies as would be prudent.

Also try our recipe Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce

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

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)

INSTRUCTIONS:

1. Combine the tomatoes, jalapeno, bell peppers, black beans, corn, cilantro and red onion in a large bowl.
2. 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.
3. Serve immediately, or cover and refrigerate for up to 48 hours.

Read more our recipe : The BEST Ramen Noodle Salad

For more details : https://bit.ly/2K6Z4rM