• Laura Cognetti

Confetti Salsa

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There are some days in the summer where it is just too hot to cook. I had that day recently and was just wanting cold, flavorful, colorful foods for dinner. This "salsa" is a dish that I have made many times for parties or as an afternoon snack. It's super easy, and everyone always loves it. Occasionally I will add a can of black beans in, or chick peas- depending on the "meal" it's being served for. Today I even ate the leftovers with romaine lettuce as a salad. I guarantee if you make this, you will be very happy that you did and it will become a staple for years to come.


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As always, gather up your ingredients. Wash and dry all of your produce and then prepare your vegetables. Since this is a salsa- you want to make sure that the vegetables are diced very small so that they can easily be picked up by a tortilla chip.


Place all the vegetables into a medium sized bowl, add the Good Seasons Zesty Italian packet and the apple cider vinegar. Mix together to combine- and then refrigerate for at least an hour. Serve and enjoy! Delicious homemade salsa done in under 15 minutes!


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Confetti Salsa

3 vine ripe tomatoes

3 scallions

1 large bell pepper

½ red onion

15.25 ounces of whole kernel corn

1 pouch Good Seasons Zesty Italian

¼ cup apple cider vinegar

1. Wash and dry all produce. Quarter, core and seed tomatoes. Slice into thin strips, and then dice. Slice scallion thin, separating the whites from the greens. You will only use the whites, so save the greens for another recipe. Core and seed bell pepper and dice into small pieces similar to the tomato. Mince red onion. Drain and rinse the corn.

2. Combine tomato, scallion, pepper, onion and corn into a medium sized bowl. Add the Good Seasons Zesty Italian and apple cider vinegar. Mix to combine. Refrigerate for at least one hour or overnight. Serve with tortilla chips and enjoy!

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