Easy Fresh Salsa Recipe - Tangy, Simple and Kid-Approved
Make this easy fresh salsa in just 15 minutes! It’s tangy, colorful, and perfect for last-minute guests. A quick appetizer made with pantry and fridge staples —always a hit with kids and adults alike. Packed with black beans, corn, tomatoes, and fresh cilantro, this easy-to-make salsa comes together quickly and brings fantastic flavor to any gathering. Guests will love how fresh and satisfying this salsa tastes. Great as a stand-alone snack as well.
Equipment
- 4 small prep bowls optional
Ingredients
- 1 can diced tomatoes (or 3 medium fresh tomatoes)
- ½ can corn, drained if prefer kosher - use all chicken sausage
- ½1 can chickpeas, drained
- ½ can black beans, drained
- 2 tbsp garlic freshly minced is best
- 1 medium onion sweet Vidalia taste great, can use red onion
- 3 bell peppers - green, red, orange or yellow variety of color is best
- 2 tbsp cilantro - off the stem fresh is best
- 1 tbsp orange juice lemon or lime will work also
- ¼ tsp smoked paprika optional
- salt to taste
- ground pepper to taste
- 1 tbsp lemon juice can use lime or use zest instead of juice
Instructions
Step 1: Chop and Dice
- Gather all items you need for preparation
- Quarter the onion, bell pepper and (if using) fresh tomatoes
- Rinse and remove stems from cilantro
- Prepare your blender with correct blade
- Add onion, chickpeas, bell pepper, tomatoes, corn, black beans, garlic, cilantro, salt and pepper.
- Pulse/blend a few short times until the mixture is smooth but mostly chunky and well mixed.
Step 2: Season and Chill
- Adjust seasonings as needed.
- Refrigerate for 2 hours before serving with crackers or tortilla chips.
Notes
Tips and Tricks
Yes! It actually tastes better after sitting for a few hours so the flavors blend. Q: Can I freeze salsa?
Not recommended — freezing changes the texture. Q: What if I don’t have a blender?
You can finely chop everything by hand. It’s a little chunkier, but still delicious.
- For extra spice, add jalapeño or another hot pepper.
- For extra protein, add ½ can of chickpeas.
- For added brightness, squeeze in a little lime or lemon juice. (Listed as optional in recipe)
- Store in an airtight container in the refrigerator.
- Keeps well for up to 2 days.
- Serve with tortilla chips or crunchy veggies like celery or carrots.
- Perfect with wine, soft drinks, or sweet tea.
- Try it as a topping for grilled chicken, fish, chicken, baked potatoes, or salads.
- Spice it up: Extra garlic or smoked paprika for kick.
- Change the texture: Pulse less for chunky salsa or blend more for smooth.
- Add crunch: Add diced cucumber or toasted pumpkin seeds.
- Brighten it up: Mix red, yellow, and orange bell peppers for color.
- Mediterranean twist: Add feta and chopped olives.
- Dessert Salsa: Swap veggies for diced berries, apples, mango or a mix of other fruits, add a drizzle of honey, and serve with cinnamon-sugar pita chips!
Yes! It actually tastes better after sitting for a few hours so the flavors blend. Q: Can I freeze salsa?
Not recommended — freezing changes the texture. Q: What if I don’t have a blender?
You can finely chop everything by hand. It’s a little chunkier, but still delicious.
Tried this recipe?Let us know how it was!