Navy Chief's Bean Peach Salsa

Macros / Serving Size

Protein 6 g | Fat 4 g | Carbs 23 g

% Calories of Macros / Serving Size

Calories 141 | Protein 17 % | Fat 21 % | Carbs 62 %

Nutrients / Serving Size

Fiber 8 g | Sodium: 149 mg | Sat Fat 1 g

Ingredients (serves 5)

  • 1 14-15 oz. can low-sodium black or kidney beans, drained and rinsed
  • 2  ripe peaches, cubed, skin and pits removed
  • 1-2 diced jalapeños (depending on desired level of heat), seeds removed
  • ¼  large red onion, diced
  • ½  red bell pepper, diced
  • ½  green bell pepper (optional)
  • Zest of one lime (optional)
  • Juice of one lime
  • 2  tsp. ground cumin
  • 2  garlic cloves, minced
  • 2  tbsp. fresh chopped cilantro (optional)
  • 1  tbsp. olive oil
  • Dash of salt


  1. Blend all the ingredients together in a medium-sized bowl.
  2. Cover and let rest in the refrigerator for the flavors to blend for at least an hour.


  • Start out with just one jalapeño and assess the level of heat after the salsa has had a chance to blend for one hour.  If desired, add additional jalapeño and let the flavors blend for an additional hour.
  • Use this salsa to top your favorite piece of grilled meat, baked potato, or mixed greens salad.  This is even a tasty topping for baked sweet potatoes.
  • Serve the salsa alongside whole grain tortilla chips or as part of a Sunday brunch (egg burritos and cheese).
  • Recipe analysis used black beans and all optional ingredients.  Lime zest was not included.
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