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How to Make Peach and Black Bean Salsa with Chips
Here’s a fun twist on salsa that everyone will love at your next summer picnic or barbeque.
15 min prep time
8servings
1/3 rounded cup salsa + 6 chips
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Step-By-Step Instructions:
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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.
Nutrition facts
8 Servings
-
Serving Size
1/3 rounded cup salsa + 6 chips
- Amount per serving Calories 140
- % Daily value*
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Total Fat
6g
8%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 150mg 7%
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Total Carbohydrate
20g
7%
- Dietary Fiber 3g 11%
- Total Sugars 2g
- Added Sugars 0g 0%
- Protein 4g
- Potassium 270mg 6%
Ingredients
lime juice (approximately juice from 1 lime)
2 tbsp
jalapeño pepper (with some seeds, minced)
1 small (~2 tbsp)
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
48 chips
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