Black Bean And Peach Salsa
Published September 12, 2000
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
1 cup cooked black beans, drained (and rinsed, if from a can)
1 cup peach, mango or papaya, cut into ½-inch dice
1 small red onion, peeled and minced
½ red bell pepper, minced
1 tablespoon ground cumin
¼ cup fresh lime juice
1 small chili (or more), preferably habanero, seeded, stemmed, minced
Salt to taste
Nutritional analysis per serving
19 grams carbs; 95 calories; 1 gram fat; 5 grams fiber; 323 milligrams sodium; 5 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine ingredients. Taste and adjust seasoning if necessary. Let sit 5 minutes or so, and serve with white-fleshed fish or chicken.
Private Notes
Comments
I have made this twice this summer for a clean, hearty accompaniment to heavy meat products. Guests rave! Thank you for the help!!
I used mangoes, which were lovely but so sweet I needed to change the proportions a bit. Increased beans, onions and chili. Delish combo!
I used white peaches. This was awesome!