Spring is in full swing which means it’s time to celebrate Cinco De Mayo. This festive occasion definitely calls for a flavorful salsa for your dipping and scooping pleasure. Whether you choose to dip veggies, tortilla chips, sprouted chips or another favorite, this Peach, Corn and Black Bean Salsa recipe is a little addictive. It’s on the sweeter side and not as heavy on tomatoes as traditional salsa. It’s fantastic as a party dip but also tasty as an add-in to salads. Stir some into cooked whole grains like sorghum, freekeh, farro or quinoa to create a refreshing summer salad. Serve it atop fish or chicken at your next barbeque. As a gluten free and vegan dish, it’s a safe party bet. The possibilities are endless…enjoy.
- 1 cup chopped tomatoes
- 2 tablespoons chopped fresh cilantro
- 1/2 cup chopped scallions
- 1 (15 ounce) can black beans (rinsed and drained)
- 2 (11 ounce) cans corn (drained)
- 4 peach halves, canned in juice, drained and diced
- 1 teaspoon sriracha or hot sauce
- 1/4 cup apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons sugar
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon dried oregano
- 1/2 teaspoon salt
- Combine salsa ingredients in large bowl and set aside.
- In smaller bowl combine ingredients for dressing and whisk until emulsified.
- Add to larger bowl, stir gently to combine.
- Garnish with additional chopped cilantro.
You can control the heat in this recipe by increasing or decreasing the hot sauce. The recipe as is would be classified as mild. This is a “sweeter” salsa because of the amount of corn added. Use only one can of corn and decrease the dressing by 1/2 for a lighter recipe.