Rainbow Salsa with Sun-Dried Tomatoes
A vibrant, colorful salsa bursting with fresh vegetables and sun-dried tomatoes for a sweet-tart flavor profile. This mexican-inspired mexican ready in about 20 minutes blends medium, diced Red bell pepper, diced Yellow mango, diced Green cucumber into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 60 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium, diced Red bell pepper
- 1 cup, diced Yellow mango
- 1/2 cup, diced Green cucumber
- 1 cup, halved Purple grape tomatoes
- 1/4 cup, chopped Sun-dried tomatoes
- 1, juiced Lime
- 1/4 cup, chopped Cilantro
- 2 tbsp Olive oil
- 1/2 tsp Salt
Instructions
- Step 1: Dice 1 red bell pepper into 1/4-inch cubes and place in a bowl.
- Step 2: Add 1 cup diced yellow mango, 1/2 cup diced green cucumber, and 1 cup halved purple grape tomatoes. Toss gently to combine.
- Step 3: In a small bowl, whisk together 2 tbsp olive oil, 1/2 cup lime juice, 1/4 cup chopped cilantro, and 1/2 tsp salt. Pour over the vegetables and mix until coated.
- Step 4: Fold in 1/4 cup chopped sun-dried tomatoes. Let sit for 10 minutes to allow flavors to meld.
- Step 5: Serve immediately with tortilla chips or as a topping for grilled fish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainbow Salsa with Sun-Dried Tomatoes take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Rainbow Salsa with Sun-Dried Tomatoes?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Rainbow Salsa with Sun-Dried Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Rainbow Salsa with Sun-Dried Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Rainbow Salsa with Sun-Dried Tomatoes?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better mexican dishes though.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
