Gluten-Free Salsa Recipe: Thanks for Feeding the Celiac!

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fork and knife

In taking a brief pause from the back to school mayhem, I (happily) realized we attended two tremendous gluten-free friendly picnics this Summer.  I admit it, my expectations “food-wise” are fairly low when it comes to friends and family members “accommodating” my disease.  That sounds harsh, but I totally don’t mean it in a bad way.  I’m just pleasantly surprised when there is gluten free food for me at get togethers.  Just to be on the safe (non-glutened) side, I always make sure to have something to eat in case the picnic/party/event is a gluten-filled nightmare.  Ok, I admit it, I’ve had dreams of Tastycakes angrily attacking me.  Analyze that one, people.

Fantabulous Party #1: My sister and her boyfriend had us over to their new casa.  She wooed me with guacamole, mojitos, and gluten free cupcakes.  Just like me, my sis is distracted by shiny objects, has an adversity to cooking, and a difficulty with mathematical calculations, so the fact that she made such an awesome gluten free offering was much appreciated.  Yes, seester, I will totally hook you up for your birthday!

Fantabulous Party #2: We recently went to visit my hubby’s brother and his wife. They live about an hour and a half away from us, so we don’t get to see them as often as we’d like. Amazingly, the four of us actually had a day that was clear for all, so we booked some time to catch up. After dropping Thing 1 and Thing 2 off at the grandparents for some spoiling, we headed north (Jersey, that is). Not knowing where we were going to eat, I brought my usual bag of Tostitos chips, a jar of salsa, and an Envirokidz cereal bar.

Imagine my surprise when we arrived to a full-on gluten free spread. I’m not kidding. My lovely sister-in-law had done her homework. She diligently researched gluten free blogs for recipes (does the Internet rule or what?!) and whisked up a buffet fit for a Celiac Queen.

On the mouth-watering menu was a beyond-delicious corn, bean, and yellow pepper salsa. I had to share the recipe – it’s just too good not to. Even better, this salsa is easy to make, tasty, and packed with fiber and Vitamin C. What more can you ask for?

PS. This is great with just about anything…a healthy “dip” for tortilla chips, on top of nachos, in a cheese quesadilla, or as a topping for burritos — the possibilities are endless!

Super Sister-In-Law Salsa

1 yellow bell pepper seeded and diced
1 can of sweet corn drained
1 can of black beans rinsed and drained
3 limes juiced
1 1/2 tbsp olive oil
Fresh cilantro chopped (use as much or little as you like)
1/4 teaspoon ground cumin
Salt and pepper to taste

*Optional – I added 1/2 jalapeno (seeded and diced) for some heat.

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Maureen Stanley was diagnosed with Celiac Disease in 2005. Way back before gluten-free was “mainstream“. Maureen created Hold The Gluten blog and podcast in 2008 as a way to connect members of the gluten-free community across the world.


  1. I can almost taste it just from reading the recipe! I’m going to have to make it this weekend as a surprise for my boyfriend (and myself)!

    In reply to your comment on my blog – I moved up to Boston two years ago, previously I had lived in Richmond, Va for 34 years. Boston is a neat place to live, I’m still getting used to all the people and the cwazy traffic. I find that when we have free time, my favorite places to go are the open spaces (reserves, beaches, mountains) haha 🙂

  2. That salsa looks a lot like my southwestern corn salad. I use red peppers and a sweet vinaigrette dressing, the same one I use for three bean salad. No chips required – you can just pile it on your plate.

    It’s great you have clever and supportive relatives!

  3. Yikes – the challenge is on! I need to find a recipe to beat the SSILS. I feel so domestically challenged. All my recipes begin with, open the package, put in oven…..

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