Black Bean and Peach Salsa
Per ServingBlack Bean and Peach Salsa |
||
|---|---|---|
| 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.
