Black Bean and Peach Salsa
Per ServingBlack Bean and Peach Salsa |
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Makes: 24 servings | ||
Serving Size: 2 Tbsp | ||
Calories | 25 | |
Fat | 0.5 | g |
Saturated Fat | 0.1 | g |
Trans Fat | 0 | g |
Carbohydrate | 4 | g |
Fiber | 1 | g |
Sugars | 1 | g |
Cholesterol | 0 | mg |
Sodium | 25 | mg |
Potassium | 70 | mg |
Protein | 1 | g |
Phosphorus | 20 | mg |
Choices: Carbohydrate 0.5 |
- Makes: 24 servings
- Serving Size: 2 Tbsp
Ingredients
1 | (15-ounce) can black beans, drained and rinsed | |
2 | med. | peaches, diced (about 2 cups) |
1/2 | tsp. | ground cumin |
1 | Tbsp. | extra-virgin olive oil |
1/2 | cup | chopped flat Italian parsley |
2 | fresh lemons, juiced | |
2 | Tbsp. | minced red onion |
1/8 | tsp. | fine sea salt |
few grinds freshly ground pepper |
Directions
- Mix all ingredients together. Prepare the salsa early in the day, if possible, to allow flavors to blend.
Chef's Secret: Mango can be substituted for the peach if you prefer.