Rainbow Salsa…or Pot of Gold, Take Your Pick

by Kayla

Knock-Knock! Who’s there? Warren. Warren who? Warren anything green for St. Patrick’s Day?

What type of bow can’t a leprechaun tie? A rainbow.

Speaking of rainbows, I have a rainbow themed recipe that you are sure to love! It could even double as a pot of gold as well, it’s that good! This Rainbow Salsa recipe is one that I often make for get-togethers and then keep for leftovers for the rest of the week. It’s great for being scooped by tortilla chips, but I also really like adding it to a salad or over a grilled chicken breast. 


  • 3 Roma Tomatoes, cored and diced
  • 1-2 jalapeno peppers, stems removed, seeded and diced (add more or less for your spiciness preference)
  • 1 Large red bell pepper, diced
  • 1 large orange bell pepper, diced
  • 1 large yellow bell pepper, diced
  • 1 15oz can of black beans, drained and rinsed
  • 1 15 ounce can whole kernel corn, drained
  • 1 cup fresh cilantro, chopped, loosely-packed
  • 2/3 cup chopped red onion
  • 2 Tablespoons freshly-squeezed lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2  teaspoon salt


  1. Combine 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. Toss everything until combined.
  3. Serve immediately, or cover and refrigerate for up to 48 hours.

Knock-Knock! Who’s there? Irish. Irish Who? Irish you a happy St. Patrick’s Day!


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