56 red onion salsa recipes

Dolphin fish, AKA Mahi mahi served on top of a red onion couscous with a fresh Papaya Avocado salsa. Wonderfully presented and delicious.

Fresh red onion salsa with ripe tomatoes, cilantro, and parsley. A no-cook chunky salsa that's bright, herbaceous, and ready in 10 minutes flat.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

This delicious Mexican Hot dog is topped with homemade or stor-bought salsa, a bit pickled jalapeno pepper rings, and sprinkled with some Mexican cheese if you like.

Smoky chipotle pepper in adobo sauce adds delicious smokiness and slightly heat to the cheesy and tasty quesadillas. Easy to make, and these warm quesadillas are great for a quick lunch or supper.

Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.

We used leftover grilled vegetable salad to make these quick tacos, and they were very yummy!

Lower-fat 'guacamole' built from puréed green peas, green chiles, garlic, and salsa. A creamy, spicy dip that mimics the avocado original at a fraction of the fat.

Black bean and salsa salad with corn, celery, scallions, and fresh cilantro. A no-cook diabetic-friendly vegetarian salad dressed simply with salsa and red wine vinegar. Pantry-pull lunch in 15 minutes.

Red beans and greens salad tosses kidney beans with chopped escarole, red onion, and chunky salsa. Five minutes, five ingredients, zero cooking.

Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.

Easy kidney bean and corn salad tosses pantry staples with red onion, cilantro, salsa, and lime for a vegan, gluten-free side. Better the longer it sits, perfect for potlucks and meal prep.

Salsa chowder cooks entirely in the microwave: chunky salsa, frozen corn, sweet red pepper, and chicken broth come together for a hot lunch in about 6 minutes.

This was very good. I had a 26 ounce jar of salsa and used almost all of it. I used the last 6-8 ounces at the end right before I served it.

Vegetarian soft tacos loaded with summer squash, zucchini, corn, black beans, tomatoes, and jalapeño. A fresh southwestern skillet filling in warm corn tortillas, ready in under 20 minutes.

Vegetarian pinto beans and brown rice bowl with fresh vegetables, cilantro, salsa, and yogurt. A healthy, fiber-packed Mexican-style meal ready in 20 minutes.