Go Back
+ servings
Black bean and peach salsa on table with tortilla chips.
Print Recipe
5 from 3 votes

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.
Prep Time9 mins
Cook Time1 min
Total Time10 mins
Course: Appetizer
Cuisine: Mexican, Vegan
Keyword: easy dip, kid friendly, summer food
Servings: 4 people
Calories: 62kcal
Author: Cadry Nelson


  • 1 heaping cup diced peaches About 2 - 3 ripe peaches, pits removed
  • 1 small garlic clove minced
  • 3/4 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
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ancho chili powder
  • Pinch salt
  • Pinch cayenne pepper


  • 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.)



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.


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