Peach and Black Bean Salsa with Chips

8servings
Peach and Black Bean Salsa with Chips

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.

8servings
1/3 rounded cup salsa
Print Recipe >

Step-By-Step Instructions:

  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.
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Nutrition facts

8 Servings

  • Serving Size
    1/3 rounded cup salsa
  • Amount per serving Calories 150
  • Total Fat 6g
    • Saturated Fat 1g
    • Trans Fats 0g
  • Cholesterol 0mg
  • Sodium 180mg
  • Total Carbohydrate 22g
    • Dietary Fiber 3g
    • Total Sugars 4g
    • Added Sugars 0g
  • Protein 4g
  • Potassium 200mg
  • Phosphorous 0mg
Ingredients
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
48

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