Peach and Black Bean Salsa With Chips
Per ServingPeach 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 | jalapeño 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
- 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.
- 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.
