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Peach and Black Bean Salsa with Chips


  • Juice of 1 lime (2 tablespoons)
  • 1 small jalapeño pepper, with some seeds, minced
  • 1/4 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon unrefined peanut or flaxseed oil
  • 1 large fresh peach, pitted and finely diced
  • 3 scallions, green and white parts, thinly sliced
  • 1/2 teaspoon finely chopped fresh oregano leaves
  • 1 (15 oz) can black beans, gently rinsed and drained (1 1/2 cups)
  • 48 blue corn or sweet potato tortilla chips



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 and adjust seasoning.

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.


For “With Meat” version:

One serving: After stirring in the beans in step 1, transfer 1/3 rounded cup of the bean salsa to a small bowl. Stir 2 ounces picked-over premium wild claw lump crabmeat chunks into the mixture in the small bowl. Adjust seasoning.

Full recipe: Stir 1 pound picked-over premium wild claw lump crabmeat chunks into the bean salsa in step 1. Adjust seasoning.

Courtesy of:

The With or Without Meat Cookbook by Jackie Newgent, RDN


Nutrition Facts (without meat)

Serving Size: 1/3 rounded cup salsa with 6 chips

Servings Per Recipe: 8


Amount Per Serving

Calories 150

Calories from fat 6 g

Total Fat 6 g

Saturated Fat 1 g

Trans fat 0 g

Cholesterol 0 mg

Sodium 180 mg

Potassium 200 mg

Total Carbohydrate 22 g
Dietary Fiber 3 g
Sugars 4 g

Protein 4 g

Phosphorous 90 mg

**With meat version:

200 calories, 50 calories from fat, 6 g total fat, 1 g saturated fat, 0 g trans fat, 55 mg cholesterol, 410 mg sodium, 350 mg potassium, 22 g total carbohydrate, 3 g dietary fiber, 4 g sugars, 14 g protein, 230 mg phosph