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    Home » Appetizers

    Peach salsa with black beans

    Published: Aug 25, 2020 · Modified: Apr 16, 2023 by Cadry Nelson
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Jump to Video Print Recipe
    Text overlay: Peach salsa with black beans. Bowl of salsa on table.

    Peach salsa is a summery dip that’s great poolside or served with tacos. With black beans for satiety & spices for a bit of heat, there’s a wonderful balance of sweet and savory.

    Serve with tortilla chips for dipping. Vegan and gluten-free.

    Bowl of salsa on table.

    Salsa has to be one of my all-time favorite foods.

    Great with crispy tortilla chips. Spicy yet cooling.

    Perfect as a midday snack, or as a side dish for Taco Tuesday.

    And although I’ve been known to happily pop open a jar of salsa, there’s something so special about the freshly made variety.

    You get a unique vibrancy of flavor.

    Plus, there are nearly endless possibilities with the ingredients.

    You can do a classic tomato salsa, black bean salsa with corn, pineapple salsa, cranberry salsa, pickle salsa, or a summery peach salsa, like I’m sharing today.

    Peach salsa screams summer with its savory/sweet combination.

    The juicy fruit is sprinkled with cumin, chili powder, and cayenne for a little kick of heat.

    This dip has the added oomph of black beans. It adds some protein and satiety to this fruity appetizer.

    Peach salsa would be great poolside, added to your vegan potluck, or snuck into a lunch container to go alongside a vegetable sandwich.

    In this post:

    Jump to:
    • Ingredients
    • Step by step instructions
    • Preparation tips
    • Serving ideas
    • How long does it last?
    • 📖 Recipe

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for peach and black bean salsa.

    Peaches: Ripe, juicy peaches are a must. To know if a peach is ripe enough, give it some gentle pressure with your fingers.

    The peach shouldn’t be hard. There should be some give.

    You can also smell the peach for a fragrant scent. If there’s no sweet aroma, it’s not ready yet.

    Garlic: A small clove of garlic is all you need. I recommend mincing or finely grating with a Microplane zester.

    If you’d prefer, it can be replaced with ⅛ teaspoon of garlic powder.

    Black beans: You can use drained & rinsed canned beans, or homemade beans cooked from scratch.

    Lime juice: Freshly squeezed has the best flavor.

    Onion: Use finely chopped yellow or green onion.

    Cilantro: Look for fresh leaves that aren’t browned or wilted.

    Seasonings: Cumin, ancho chili powder, salt, and cayenne.

    Ancho chili powder is made from just one ingredient – dried poblano peppers. It can be replaced with regular chili powder. However, remember that standard chili powder is a blend that may already include cayenne.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Bowl with peaches, onions, cilantro, beans, garlic, and spices.

    Add the following to a bowl:

    • Diced peaches
    • Drained black beans
    • Diced onions
    • Minced garlic
    • Lime juice
    • Cilantro
    • Cumin
    • Ancho chili powder
    • Cayenne
    • Salt

    Use a spoon to gently combine the salsa, until all of the spices and seasonings are evenly incorporated.

    Preparation tips

    Use these preparation tips for perfect fruit salsa.

    Leave the peel on the peaches

    It adds to the beautiful pink color. Just remember to remove the pits, of course.

    Grated garlic works best

    I like to use a Microplane zester to get the garlic very fine, almost like a paste.

    It spreads a lot more evenly through the salsa. And you’re not left with any big chunks of raw garlic.

    Kitchen shears are great for herbs

    To avoid bruising the cilantro when you chop it and it turning brown, I recommend using kitchen shears.

    Remove the tough stems of the cilantro. Then lay the cilantro leaves on a cutting board.

    Use the shears to cut into them, like you’re giving them a haircut.

    Prefer a spicier salsa?

    Add a Tablespoon of diced fresh or quick pickled jalapeños for a spicier flavor.

    The cayenne does give a little bit of heat.

    But you can definitely lean into it more with jalapeño, especially since there’s plenty of sweetness with the peaches to balance it.

    Serving ideas

    Hand dipping tortilla chip into salsa.

    There are countless ways to enjoy this delicious, summery dip.

    Serve it alongside any of these dishes:

    • Refried bean quesadillas
    • Raw tacos
    • Vegan taquitos
    • Chickpea tacos
    • Veggie fajitas
    • Jackfruit carnitas tacos

    How long does it last?

    Peach salsa lasts about four days in the refrigerator in a covered container.

    Close-up peach and black bean salsa in bowl.

    📖 Recipe

    Black bean and peach salsa on table with tortilla chips.

    Peach salsa with black beans

    Author: Cadry Nelson
    5 from 3 votes
    This fruity dip screams summer with its savory/sweet combination. The juicy fruit is sprinkled with cumin, chili powder, and cayenne for a little kick of heat. Serve with tortilla chips.
    Print Pin Rate
    Prep Time: 9 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 10 minutes minutes
    Servings: 4 people
    Course: Appetizer
    Cuisine: Mexican, Vegan
    Keyword: easy dip, kid friendly, summer food
    Prevent your screen from going dark

    Ingredients

    • 1 heaping cup diced peaches About 2 – 3 ripe peaches, pits removed
    • 1 small garlic clove minced
    • ¾ cup black beans drained and rinsed
    • 1 Tablespoon lime juice freshly squeezed
    • 2 Tablespoons finely chopped yellow or green onions
    • 2 Tablespoons finely chopped fresh cilantro leaves
    • ¼ teaspoon cumin
    • ¼ teaspoon ancho chili powder
    • Pinch of salt
    • Pinch of cayenne pepper

    Instructions

    • In a bowl, gently combine all of the ingredients with a spoon. (If you toss the salsa too rigorously, the peaches will fall apart and the black beans will muddy the color.)
    • Enjoy right away with tortilla chips. Or move to a covered container & store in the refrigerator until ready to eat.

    Video

    Notes

    Use fully cooked black beans for this recipe – either from a can or made from scratch.
    This dip is terrific with tortilla chips or slices of jicama. Add a Tablespoon of minced jalapeño peppers if you prefer a spicier appetizer.
    It will keep in a covered container in the refrigerator for about four days.
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    Nutrition

    Calories: 62kcal | Carbohydrates: 12g | Protein: 3g | Sodium: 3mg | Potassium: 187mg | Fiber: 3g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 4.3mg | Calcium: 9mg | Iron: 0.9mg

    Content and photos updated August 2020. Originally posted August 2015. 

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    1. David

      August 25, 2020 at 2:27 pm

      5 stars
      This recipe is so summery and delicious!! I love it!

      Reply
      • Cadry

        August 26, 2020 at 7:45 am

        Awesome! Thanks for your feedback!

        Reply
    2. Janis Ware

      March 24, 2019 at 12:57 pm

      5 stars
      Love so many things about this dish. The colors. The contrasts in taste. The different textures. And the versatility of salsa makes it possible to serve it so many different ways. Another winner!

      Reply
      • Cadry

        March 27, 2019 at 2:05 pm

        That’s great to hear, Janis! I can’t wait until it’s peach season again.

        Reply
    3. Becky Striepe

      May 06, 2016 at 9:42 am

      Ooh this looks so good! Peaches and black beans together sounds stellar.

      Reply
      • Cadry

        May 09, 2016 at 12:20 pm

        Thanks, Becky! I could easily polish off a bowl of it by myself. 😀

        Reply
    4. Caitlin

      August 25, 2015 at 1:50 pm

      The days before Netflix! I’d kind of forgotten of their existence..haha. I love the sound of this salsa, I love fresh salsa!! 🙂 (I miss being able to easily buy it in the supermarket in London too!)

      Reply
      • Cadry

        August 26, 2015 at 9:04 am

        The days before Netflix were a dark and scary time… 😉

        Reply
    5. Shell

      August 25, 2015 at 9:42 am

      Salsa is always a big hit in my house. I have a mango salsa recipe that I love to use. I think everyone would enjoy your peach version. Thanks!

      Reply
      • Cadry

        August 25, 2015 at 10:11 am

        This kind of reminds me of mango salsa with the sweet/savory thing going on. Let me know if you try it! 🙂

        Reply
    6. An Unrefined Vegan

      August 24, 2015 at 2:16 pm

      What yummy photos, Cadry!

      Reply
      • Cadry

        August 25, 2015 at 10:10 am

        Thanks, Annie! <3

        Reply
    7. Jenn

      August 24, 2015 at 12:42 pm

      This sounds so good!! I love Trader Joe’s Roasted Peach Salsa (or something like that) but it’s all pureed up with very few peach chunks. I love how fresh yours is!! And pairing it with black beans and lime…genius!! So yummy!

      Reply
      • Cadry

        August 25, 2015 at 10:10 am

        Thanks, Jenn! That’s nice to hear!

        Reply
    8. Bianca

      August 24, 2015 at 12:30 pm

      For me, it was reruns of The Brady Bunch or Saved By the Bell reruns. Ha! That’s what was on after school everyday! This peach salsa looks so good. Fresh salsa beats the pants off jarred salsa.

      Reply
      • Cadry

        August 25, 2015 at 10:09 am

        I watched my share of Brady Bunch too for the same reasons. And yes, jarred salsa will do in a pinch, but fresh wins every time.

        Reply

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