Peach and Black Bean Salsa with Chips

Peach and Black Bean Salsa with Chips
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

Here’s a fun twist on salsa that everyone will love at your next summer picnic or barbeque.

  • Servings
    8 Servings
  • Serving size
    1/3 rounded cup salsa
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/3 rounded cup salsa
  • Amount per serving Calories 150

  • Total Fat 6g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 180mg
  • Total Carbohydrate 22g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 4g
  • Potassium 200mg

Choices/Exchanges: 1 Fat, 1 1/2 Starch



  • lime juice (approximately juice from 1 lime)
    2 tbsp
  • jalapeño pepper (with some seeds, minced)
    1 small
  • sea salt, or to taste
    1/4 tsp
  • freshly ground black pepper
    1/4 tsp
  • peanut oil
    1 tbsp
  • peaches (pitted and finely diced)
    1 large
  • green onion (scallion) (thinly sliced, green and white parts)
    3 whole
  • fresh oregano leaves (finely chopped)
    1/2 tsp
  • black beans (15-ounce, gently rinsed and drained (1 1/2 cups))
    1 can
  • blue corn or sweet potato tortilla chips


  1. Add the lime juice, jalapeno, salt, and pepper to a medium bowl. Whisk in the oil until well combined. Stir in the peach, scallions and oregano until combined. Stir in the beans and adjust seasoning.

  2. Arrange the tortilla chips on a platter around a bowl of the salsa, and serve at room temperature. Alternatively, serve individual portions of salsa with the chips.