Rainbow Salsa

By Lisa G. from Andersen Elementary School, Tulsa, OK.


Think of the Tropics: the sweet, the tangy, the spicy flavors all melded together in one wonderful bite!  The beautiful colors of the sky at sunset--red, yellow, purple, green, and black- that are a delight to the one who beholds it!  This is our Rainbow Salsa, a delight for all your senses!  Escape to the Tropics with this side dish.

Nutrition Facts

Serving size: 1/2 cup

From Fat24.7%
From Saturated Fat4%
From Sugar8.6%


Ingredient 6 servings 50 servings
Green pepper, chopped1/4 cup/1 oz2 cups/8.33 oz
Jalapeno, fresh, chop, seeded 2 tsp5 1/2 Tbsp
black beans, canned, drained1 1/2 cup/11 oz12 1/2 cup/1.8 #10 can
tomatoes, canned, diced, drained2/3 cup/5 oz5 1/4 cups/2 lb 10 oz
corn, canned, drained1/2 cup/3.25 oz4 cups/1.75 lb
red onion, chopped1/3 cup/1.75 oz2 3/4 cups/14.5 oz
mango, fresh or frozen, diced1/3 cup/1.75 oz2 3/4 cups/14.5 oz
cilantro, fresh, chopped3 tbsp1 1/2 cup
oil, salad1tbsp,1/4tsp1/2cup,1 Tbsp
lime juice3/4 tbsp1/4 c 2.25 Tbsp
salt1/2 tsp1 Tbsp 1 tsp
garlic, powder1/4 tsp2 tsp
cumin3/8 tsp3 1/8 tsp


Chop and/or dice green peppers, red onion, mango, cilantro, and jalapeno. Drain black beans, corn, and diced tomatoes. Mix all ingredients together. Serve 1/2 cup per serving. Refrigerate until service. Hold at 40 degrees F. or lower. May serve with whole grain tortilla chips.