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Veggie Rainbow Salsa

Posted Dec 01 2009 12:00am


I was looking for a "snacky-type" recipe that makes a TON of food, doesn't cost a lot and is super healthy. When my friend, Jessica, brought her Black Bean Confetti Salsa to a Labor Day Potluck party, I loved it and knew this might be the one. I made a few adjustments based on what I actually had in my pantry, and the fact that I love garlic, lime juice and tomatoes. So, here's my version (the one you see in the picture above).
In the future, I might try adding some fresh cilantro and jalapeno, and maybe a couple more tomatoes too. If I do, I'll post the new recipe and let you know if it's even further yummified.

'Bankrupt Vegan' tip: I left the oil out of the original recipe because olive oil is expensive. I've found that I can leave the oil out of a lot of recipes and I don't even notice it. Also, it cuts out the only fat in the recipe, making it totally fat free now! So, whenever possible, I will experiment with leaving out the oil and post the results for you.

1 15oz can black beans, drained/rinsed
1 15oz can canellini beans, drained/rinsed
4 bell peppers, a mix of colors, diced
4 roma tomatoes, diced
1 large white onion, diced
2-4 cloves garlic, to taste, minced
Juice from 1-2 limes, or a quarter cup (or more, to taste) of bottled lime juice
1 tsp ground cumin
1 tsp ground paprika
3/4 tsp salt
1/2 tsp black pepper
1/8 tsp cayenne pepper

Super easy to prepare. Throw it all in a very large bowl and stir it around. Then get out some tortilla chips and start dippin'.  Santitas are only 2 bucks for a big bag, and are vegan, with no trans fat or MSG or HFCS or any of that nasty crud. Of course, the chips add fat, so if you're watching your waistline, dip with cucumber or zucchini strips - slice them longway, then cut in half, for the perfect scooper - or spoon on top of veggie tacos or whole wheat pitas (recipes for both coming soon). I'm going to try spooning it on top of my hummus quesadillas this afternoon (another recipe to look forward to).
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