Gluten-free Fiesta Salsa

Gluten-free Fiesta Salsa

Hi there! I hope everyone had a wonderful Easter and Passover weekend. This year, I was invited to my dad’s house for Easter. Cramming twenty five people into a raised ranch is not an easy task. Somehow, my stepmom, was able to do it. Twelve people in the kitchen and thirteen in my old bedroom (good thing two of the people were four-year-olds!).


Earlier in the week, my stepmom asked me to bring something gluten-free and dairy-free because my step sister has an intolerance to both. I racked my brain for something appetizer-esk to bring and decided on a salsa. For those of you with dietary restrictions, this salsa hits the spot. It’s flavorful and filling. I wanted to add mango into the mix, but they didn’t ripen in time. Oh well.

What makes this dip fabulous is the dressing. Honey, lime, cilantro, and red wine vinegar. Simple, easy to make, and such the perfect compliment to this protein-packed snack.

I chose to pair it with lime and sweet potato tortilla chips. Everyone was raving about how colorful and tasty it was! Looks like I’ll be making it again soon.

Usually, my crazy boyfriend doesn’t like photo-ops, but I told him that we looked nice and hardly ever get a good picture. He agreed to a few snap shots.



 Super delicious fiesta salsa!




Gluten-free Fiesta Salsa


    Fiesta Salad
  • 12 ounce shelled edamame (defrosted according to instructions)
  • 12 ounce bag yellow corn (defrosted according to instructions)
  • 1 red pepper (diced)
  • 1/2 red onion (diced)
  • 1/2 haas avocado (diced)
  • 1 jalapeño pepper (diced)
  • 1 can black beans (rinsed well)
  • 1 can chickpeas (rinsed well)
    Cilantro Lime Dressing
  • 1/2 cup lime juice
  • 1/4 cup honey
  • 1/4 cup red wine vinegar
  • 1 clove garlic
  • 2 tablespoons cilantro
  • 1/4 teaspoon salt


  1. Prepare vegetables and beans in a large mixing bowl and toss with large spoon.
  2. In a food processor, add cilantro, garlic, and salt. Chop for fifteen seconds or until garlic and cilantro is minced. Add lime juice, honey, and red wine vinegar to processor. Blend liquids until it resembles dressing. Remove dressing from food processor and place in a liquid measuring cup.
  3. Pour half of the dressing into the mixing bowl and coat salsa well. Add more dressing to taste. Place salsa in refrigerator for at least an hour before serving.
  4. Salsa can be served with chips, added to rice, or devoured as is.
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What was your favorite dish/appetizer this Easter?

Written by Miss Scrambled Egg

Erin is the author of Miss Scrambled Egg. She is a barista, teacher, and blogger. She is slightly overwhelmed by the sight of carrot cake and Bernese Mountain Dogs.

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