Garden Fresh Peach & Black Bean Salsa

We’re in for an 80-degree day today, which means I’m in full garden mode! One recipe I never got around to sharing from my gardening months is this Black Bean & Peach Salsa, a favorite staple we ate for weeks during peak garden season.

I’m a sweet-and-spicy salsa kind of gal. I love a good kick of heat, but I want it to finish with a sweet, juicy rebound.

Growing up, my mom always made a chunky peach salsa, and it’s still one of my favorite summer recipes, especially when we’re heading to a party or cookout. The salsa gets even better overtime, so we keep a big batch stored in the refrigerator to eat all week long.

This salsa is so refreshing and colorful. It looks gorgeous over grilled chicken, pairs perfectly with fresh Siete tortilla chips (my favorite!), and is amazing on top of fresh fish tacos. Not only is it beautiful, but it’s also a great way to use up all that extra produce during peak garden season. My neighbors can only handle me passing them so many tomatoes and peppers so salsa it is!

One of the things I love most about this salsa is that it’s my trick to getting my picky toddler to eat vegetables. I blend his up more so he can’t see them, but he LOVES it! Of course he has to eat his with a bunch of chips or crackers.

Peach & Black Bean Salsa: Sweet & Spicy!

Ingredients:

• tomatoes, chopped (use any ripe ones from your garden!)
• yellow bell pepper, diced
• green bell pepper, diced
• jalapeño peppers, finely chopped (include some seeds for spice)
• large peaches, diced
• red onion, finely chopped
• garlic cloves, minced
• honey
• lime juice
• black beans, drained and rinsed
• Sea salt
• Chopped parsley or cilantro, to taste

Instructions:

1. Chop & Prep: Dice all the veggies and peaches into small, even pieces for the best texture.
2. Mix: In a large bowl, combine tomatoes, bell peppers, jalapeños, peaches, red onion, and garlic. **Before mixing everything together, I like to let the chopped vegetables sit in a strainer for about 20 minutes. This helps release some of the excess juices, so the salsa isn’t too watery.
3. Season: Stir in honey, lime juice, black beans, sea salt, and your choice of parsley or cilantro. You can also add in garlic powder, black pepper, or chili flakes!
4. Let It Rest: Allow the salsa to sit for at least 30 minutes before serving to let the flavors meld. Every hour that passes, the salsa gets more and more flavorful!
5. Serve with tortilla chips, in a salad, over grilled chicken, or in tacos!

This salsa is best eaten fresh but can be stored in the fridge for up to 3-4 days.

This salsa gets better as the days go on! I love eating it on tacos, Siete chips, on top of salads, and sometimes I’ll just eat it out of the bowl with a spoon!

If you are like me and love gardening, I hope you get an abundance of produce and get the chance to make this delicious salsa!