Confetti Salsa – a delicious recipe with Red Bell Pepper, Black Beans, Green Onions, Fresh Parsley, Lime Juice, Vegetable Oil. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
1.
2
Place the red bell pepper on the grill or under the broiler to roast.
3
Turn it whenever the skin starts to char on one side.
4
When the skin is blistered and charred on all sides, remove it to a bowl and tightly cover with plastic wrap.
5
Allow it to steam for 5 minutes before removing the skin and seeds.
6
Dice the roasted pepper flesh into small pieces.
7
2.
8
Place the beans and corn into a fine mesh strainer.
9
Rinse with cold water.
10
Shake dry and move them into a large bowl.
11
3.
12
Add the roasted pepper, onion and parsley to the bowl.
13
4.
14
In a small cup, whisk the lime juice, oil, salt and pepper to form a dressing.
15
5.
16
Pour the dressing over the vegetables.
17
Stir to combine.
18
6.
19
Cover and refrigerate for at least 12 hours, stirring well before serving.
412
kcal
Calories
17
g
Fat
57
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 Red Bell Pepper, 15 ounces, weight Canned Black Beans, 15 ounces, weight Canned Yellow Corn, 3 Green Onions, Chopped, and more.
Yes, Confetti Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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