Peach and Black Bean Salsa

Peach and Black Bean Salsa
  • 2 organic peaches or nectarines, pitted and diced into ½ inch pieces (may substitute conventional mango if organic peaches are not in season)
  • 1 kiwi, peeled and diced
  • ½ red pepper, diced
  • 15 oz can black beans, well drained
  • ⅓ cup cilantro, chopped
  • 2 scallions, white and green parts, sliced
  • 2 tsp honey
  • ¼ tsp sea salt
  • ¼ tsp Tabasco
  • juice of 1 lime
  1. In a medium bowl, combine first 9 ingredients and stir to mix well. Toss with lime juice and chill. Serve over grilled salmon, or with whole grain tortilla chips.