Lunch: Peach and Black Bean Salsa with Chips

Here's a fun twist on salsa that everyone will love at your next summer picnic or barbeque.

Ingredients

Juice of 1 lime (2 Tbsp)
1 small jalapeno pepper, with some seeds, minced
1/4 tsp sea salt, or to taste
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 (1 1/2 cups)
48 blue corn or sweet potato tortilla chips

Instructions

Add the lime juice, jalapeno, 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.
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.
Exchanges/Choices: 1 1/2 Starch, 1 Fat

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