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BLACK BEAN AND NECTARINE SALSA

Essential Best Foods Cookbook by Dana Jacobi
I like adding this Cal-Mex combination of fruit and beans to the usual salsa ingredients. Serrano chile pepper provides heat and a pronounced floral note. Serve the salsa with pork chops or grilled salmon as well as with tortilla chips.
Food Fact: The heat in chile peppers boosts your metabolism, so using them in dishes served before a meal is smart.
Makes 3 cups
 

Ingredients

• 1 (15-ounce) can black beans, drained
• 1 nectarine, chopped, about 1 cup
• 1 tomato, seeded and finely chopped, about 1 cup
• 1 serrano chile pepper, seeded and finely chopped
• 1/3 cup finely chopped red onion
• 1/4 cup chopped cilantro leaves
• 1/2 teaspoon grated orange zest
• 1 tablespoon fresh lime juice
• Salt and freshly ground pepper
 

Directions

In a mixing bowl, combine the beans, nectarine, tomato, chile, onion, cilantro, zest, and lime juice.

Toss salsa with a fork to mix.

Season to taste with salt and pepper.

Nutrition
Per serving (1/4 cup}: 46 calories. 0 g fat, 0 g saturated fat, 2 g protein, 10 g carbohydrates, 3 g fiber