Navy Chief's Bean Peach Salsa


  • 1 14-15 oz. can low sodium black or kidney beans (drained and rinsed)
  • 2 ripe peaches, cubed, skin and pits removed
  • 1-2 diced jalapeños (depending on desired level of heat), seeds removed
  • 1/4th large red onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper (optional)
  • Zest of one lime (optional)
  • Juice of one lime
  • 2 tsp. ground cumin
  • 2 garlic cloves, minced
  • 2 tbsp. fresh chopped cilantro (optional)
  • 1 tbsp. olive oil
  • A dash of salt


  1. Blend all the ingredients together in a medium-sized bowl
  2. Cover and let rest in the refrigerator for the flavors to blend for at least an hour.


  • Start out with just one jalapeño and assess the level of heat after the salsa has had a chance to blend for one hour.  If desired, add additional jalapeño and let the flavors blend for an additional hour.
  • Use this salsa to top your favorite piece of grilled meat, baked potato, or mixed greens salad.  This is even a tasty topping for baked sweet potatoes.
  • Serve the salsa alongside whole grain tortilla chips or as part of a Sunday brunch (egg burritos and cheese).


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