Peach and Black Bean Salsa (with Kiwi, Too!)

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This unusual but DELICIOUS combination is great over grilled fish or grilled chicken.


  • 2 peaches or nectarines, pitted, diced into 1/2-inch pieces (1 1/2 cups)
  • 1 kiwi, peeled and diced (1/2 cup)
  • 1/2 red or green pepper, diced (1/2 cup)
  • 15 ounces canned black beans, rinsed and drained
  • 1/3 cup mixture of chopped cilantro and 2 scallions, thinly sliced
  • 2 teaspoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco
  • juice of 1 lime, divided


  • In a medium bowl, toss all the ingredients with half of lime juice. Taste to see if it needs more lime juice. Refrigerate until ready to use.
Source: Original recipe from FoodShareSC Director of Culinary Medicine, Chef Christa D. Gonzalez