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Black Bean and Peach Salsa

Black Bean and Peach Salsa
Summary
Chef's Secret: Mango can be substituted for the peach if you prefer.

This recipe featured in:
Diabetes Forecast Magazine
 
  • Prep time
    15 min
  • Servings
    24 Servings
  • Serving size
    2 Tbsp
Appetizers Foodie Holidays & Entertaining Quick & Easy Sauces Snacks Vegan Vegetarian Low Sodium Lower Carb Mexican/Southwestern
Nutrition Facts

Nutrition Facts

24 Servings

  • Serving Size
    2 Tbsp
  • Amount per serving Calories 25

  • Total Fat 0.5g
    • Saturated Fat 0g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 25mg
  • Total Carbohydrate 4g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 1g
  • Potassium 70mg
  • Phosphorus 20mg
Appetizers Foodie Holidays & Entertaining Quick & Easy Sauces Snacks Vegan Vegetarian Low Sodium Lower Carb Mexican/Southwestern
Ingredients

Ingredients

  • black beans (drained and rinsed)
    15 oz
  • peaches (diced)
    2
  • ground cumin
    1/2 tsp
  • olive oil
    1 tbsp
  • fresh parsley (chopped)
    1/2 cup
  • lemon (juiced)
    2
  • red onion (minced)
    2 tbsp
  • salt
    1/8 tsp
  • black pepper
    1

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Directions

Directions

  1. Mix all ingredients together. Prepare the salsa early in the day, if possible, to allow flavors to blend.

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