Peach and Black Bean Salsa with Chips


Peach and Black Bean Salsa with Chips
Salsa usually refers to a tomato-based, sometimes spicy sauce that’s served dip-style with tortilla chips. Here, however, the tried and true gets a new twist. Instead of tomato, there’s juicy peach. (Hint: Use a fully ripened peach so that it’s lusciously sweet tasting.) To balance it out and give it great body, I’ve incorporated black beans. Now this lively salsa, with its Caribbean accent, can be served as a satisfying salad, not just as a dip for chips. (From “The With or Without Meat Cookbook”, p. 64)
  • Juice of 1 lime (2 tablespoons)
  • 1 small jalapeño pepper with some seeds, minced
  • ¼ teaspoon sea salt, or to taste
  • ¼ 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
  • ½ teaspoon finely chopped fresh oregano leaves
  • 1 (15-ounce) can black beans, gently rinsed and drained (1½ 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.

One serving: After stirring in the beans in step 1, transfer ⅓ rounded cup peach and 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 peach and bean salsa in step 1. Adjust seasoning.

Exchanges/Food Choices: 1½ Starch, 1 Fat
150 calories, 50 calories from fat, 6g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 180mg sodium, 200mg potassium, 22g total carbohydrate, 3g dietary fiber, 4g sugars, 4g protein, 90mg phosphorus

Exchanges/Food Choices: 1½ Starch, 2 Lean Meat, 1 Fat
200 calories, 50 calories from fat, 6g total fat, 1g saturated fat, 0g trans fat, 55mg cholesterol, 410mg sodium, 350mg potassium, 22g total carbohydrate, 3g dietary fiber, 4g sugars, 14g protein, 230mg phosphorus

Copyright © 2014 by Jacqueline A. Newgent, RDN, CDN. From The With or Without Meat Cookbook. Reprinted with permission from The American Diabetes Association. To order this book call 1-800-232-6733 or order online at


(3 Articles)

Jackie Newgent RDN, CDN is a registered dietitian nutritionist and classically-trained chef. With a passion for helping people (including her father) with diabetes, she’s author of The With or Without Meat Cookbook: The Flexible Approach to Flavorful Diabetes Cooking and the award-winning The All‐Natural Diabetes Cookbook, both published by the American Diabetes Association. Jackie is also author of 1,000 Low-Calorie Recipes and Big Green Cookbook. Her next book, The All-Natural Diabetes Cookbook—2nd Edition, arrives in 2015.


Jackie is a recreational culinary instructor at the Institute of Culinary Education. a frequent contributor to Everyday with Rachael Ray and Coastal Living magazines, and a freelance recipe developer for Food Network Kitchens. She’s been a columnist for top magazines, including Woman’s World’s “Diet Club”, Fitness’ “Healthy in a Hurry”, and Glamour’s “Eat More”. As a media personality, Jackie’s television appearances have included ABC’s Good Morning America, NBC’s Dateline, and The Daily Buzz. She’s a past national media spokesperson for the Academy of Nutrition & Dietetics. Jackie’s unique recipe makeovers can be found on her blog, “tasteovers by jackie.”
She received her B.S. in Allied Health Professions from The Ohio State University and Certificate in Professional Cooking from Kendall College. Jackie believes in a plant-centered approach to eating and is a veggie fanatic. She resides in Williamsburg, Brooklyn.

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