Peach and Black Bean Salsa with Chips
Summary
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
Ingredients
Ingredients
-
Juice of 1 lime (2 Tbsp.)
- 1
- 1
-
-
small jalapeno pepper (with some seeds, minced)
- 1
- 1
-
-
sea salt, or to taste
- 1/4 tsp
- 1/4 tsp
-
-
freshly ground black pepper
- 1/4 tsp
- 1/4 tsp
-
-
unrefined peanut or flaxseed oil
- 1 tbsp
- 1 tbsp
-
-
large fresh peach (pitted and finely diced)
- 1
- 1
-
-
green onion (scallion) (thinly sliced, green and white parts)
- 3
- 3
-
-
fresh oregano leaves (finely chopped)
- 1/2 tsp
- 1/2 tsp
-
-
black beans (15-ounce, gently rinsed and drained (1 1/2 cups))
- 1 can
- 1 can
-
-
blue corn or sweet potato tortilla chips
- 48
- 48
-
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Directions
Directions
-
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.
-
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.