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Diabetes Forecast

The Healthy Living Magazine

Peach and Black Bean Salsa With Chips

Per Serving

Peach and Black Bean Salsa With Chips

Makes: 8 servings
Serving Size: 1/3 rounded cup salsa with 6 chips
Calories 150
Fat 6 g
Saturated Fat 1 g
Trans Fat 0 g
Carbohydrate 22 g
Fiber 3 g
Sugars 4 g
Cholesterol 0 mg
Sodium 180 mg
Potassium 200 mg
Protein 4 g
Phosphorus 90 mg
Choices: Starch 1.5, Fat 1
  • Makes: 8 servings
  • Serving Size: 1/3 rounded cup salsa with 6 chips

Ingredients

1 lime, juiced (about 2 Tbsp juice)
1 small jalapeƱo pepper with some seeds, minced
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 Tbsp. unrefined peanut or flaxseed oil
1 large fresh peach, pitted and finely diced
3 scallions, green and white parts, thinly sliced
1/2 tsp. finely chopped fresh oregano leaves
1 (15-oz) can black beans, gently rinsed and drained
48 blue corn or sweet potato tortilla chips

Directions

  1. Add the lime juice, jalapeño, salt, and pepper to a medium bowl. Whisk in the oil until well combined. Stir in the peach, scallions, and oregano until combined. Stir in the beans.
  2. Arrange the tortilla chips on a platter around a bowl of the salsa and serve at room temperature. Alternatively, serve individual portions of salsa with the chips.

From The With or Without Meat Cookbook by Jackie Newgent, RDN, CDN. Save 20 percent on the cookbook when you use code VEGGIE20.

 
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