Peach salsa with black beans
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.
Servings: 4 people
Calories: 62kcal
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.
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
