Red White and Blue Salsa



  • 1 cup hot water
  • 1/2 cup diced red onion
  • 1 1/2 cups blueberries
  • 1 cup diced red bell pepper
  • 4 ounces crumbled feta cheese
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/4 cup fresh lemon juice
  • 1/4 tsp red pepper flakes
  • 1/8 tsp salt


  1. Pour the hot water over the diced red onion in a small bowl. Let sit for 10 minutes. Drain well and add to a medium sized glass or plastic bowl.
  2. Add the remaining ingredients and toss well to combine.
  3. Cover and refrigerate for at least one hour before serving.


Keeps up to 5 days in the refrigerator. Great as an appetizer served with chips/veggies or served as a topping for eggs or chicken.

Recipe Courtesy of Meme Inge, Living Well Kitchen