PCG Foods: Salsa dip

This recipe is so simple and easy to make, and a fun way to get some extra vegetables in! You can make it year-round, even during the Days of Unleavened Bread!


  • 1 orange bell pepper, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 purple onion, diced (adjust to your preference)
  • 1 can black beans, rinsed and drained
  • 1 can corn, rinsed and drained
  • 1 mango, diced (or pineapple)
  • Fresh cilantro, chopped
  • Fresh parsley, chopped
  • 1-2 tbsp olive oil
  • Juice from 1 to 2 limes (or lemons)
  • Dash of cumin
  • Dash of paprika
  • Dash of salt
  • Dash of garlic powder


  • Put bell peppers, onion, beans, corn and mango in a bowl.
  • Add the lime juice, cilantro and parsley to taste.
  • Add cumin, paprika, salt and garlic.
  • Mix all ingredients together and serve with your choice of chips or crackers.

Thank you for the recipe, and we will try it with my wife here in Legazpi City, Albay.

—Fred Martirez (Philippines)

This recipe looks delicious, can’t wait till make it. Thank you.

—Delrena Peralta (Colorado)

Tried it? Send us a quick comment: Click here!