Peach and Black Bean Salsa with Chips
![Peach and Black Bean Salsa with Chips](https://static.diabetesfoodhub.org/system/thumbs/system/images/recipes/jun2015-peach-and-black-bean_2249721274.jpg)
Here’s a fun twist on salsa that everyone will love at your next summer picnic or barbeque.
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- Servings
- 8 Servings
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- Serving size
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1/3 rounded cup salsa
Ingredients
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lime juice (approximately juice from 1 lime)
- 2 tbsp
- 30 g
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jalapeño pepper (with some seeds, minced)
- 1 small
- 1 small
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sea salt, or to taste
- 1/4 tsp
- 1 g
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freshly ground black pepper
- 1/4 tsp
- 1 g
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peanut oil
- 1 tbsp
- 15 g
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peaches (pitted and finely diced)
- 1 large
- 1 large
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green onion (scallion) (thinly sliced, green and white parts)
- 3 whole
- 3 whole
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fresh oregano leaves (finely chopped)
- 1/2 tsp
- 2 g
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black beans (15-ounce, gently rinsed and drained (1 1/2 cups))
- 1 can
- 1 can
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blue corn or sweet potato tortilla chips
- 48
- 48
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Directions
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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.
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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.