Just Peachy: Peach and Black Bean Salsa

It’s National Peach Month, and not coincidentally, the height of the peach season.


So there’s no better time, really, to get creative with this fuzzy, summery, super-juicy fruit. Why not make this versatile fruit salsa, equally delicious next to a basket of chips, atop a goat cheese and arugula salad, or as an accompaniment to grilled fish tacos? This is your perfect summer salsa.

Peach and Black Bean Salsa

Makes about 6 cups

  • 4 ripe peaches, halved, pit removed, diced
  • 1 15-ounce can black beans, rinsed and drained
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 2 scallions, cleaned and sliced thinly
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chopped fresh oregano (or substitute 1 teaspoon dried oregano)
  • 1/2 of a jalapeno, seeded and finely chopped
  • 3 tablespoons each fresh lime juice and orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, or to taste

Combine all ingredients in a glass or stainless steel bowl. Add freshly ground pepper to taste. Cover and refrigerate for at least 1 hour before serving.