Rainbow Scoops

Rainbow scoops salad pinit
 Avg. rating 5 from 11 votes.

Recipe Information

Recipe Created By: Amy


2 15 oz cans black beans
1 11 oz can yellow and white corn
1 small orange bell pepper, chopped
1 small red onion, chopped
30 grape tomatoes, quartered
1/4 cup fresh cilantro, chopped
2 tsp jarred minced garlic
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1 tsp kosher salt
1/2 tsp crushed red pepper flakes
1 bag scoops style tortilla or corn chips


Drain and rinse black beans and pour into large mixing bowl. Drain and rinse yellow and white corn and add to bowl. Add the remaining ingredients (except the “scoop” chips) and mix until thoroughly combined. Either chill in the refrigerator and pack in a prepared, insulated thermos or pack in a container in an insulated lunch bag with a freezer pack. Eat by scooping with “scoop” chips.


Iron Chef KFA Battle Lunchbox Entrees September 2007 Bread and Deli Meat free: First place winner (tie).

Challenger’s statement:

Your kids will love eating this chilled salad with scoop chips so much that they won’t notice all of the nutrition hiding in it (or that blue is missing from the rainbow)!

(Any leftover salad makes an excellent side dish for grilled chicken or a yummy filling for a wrap sandwich.)

Copyright © 2007 Amy Wallace. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


Be sure to check that your tortilla chips are not cross contaminated with sesame or cooked in peanut oil if needed.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.


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