One of the best things I learned to make while working at the farm kitchen was this peach and black bean salsa. I love the fresh flavors of the peaches, mint, and the slight kick from the jalapeño.
Over the summer, in 2014, I worked in a kitchen of a local farmer's market, at Elawa Farm in Lake Forest, Illinois. That summer was probably the best in my adult life. I worked alongside pastry chef, Mary McMahon, who was the Executive Pastry Chef from the famed Chicago restaurant, Trio. The experience was a dream come true. It was the closest thing to a "stage" that I'd get, not being a professionally trained chef.
My cooking blossomed that summer and I learned to make the most delicious baked goods, soups, pizzas, salads, and this peach and black bean salsa. After weighing and putting the salsa into take-out containers, we would scoop up the leftovers with spoons. It was like the equivalent of licking the bowl after making a cake. It was so good!
I couldn't wait to recreate the recipe at home. You can make this a couple of hours ahead to let the flavors come together. This would be delicious with salmon, halibut, chicken, and with chips too, of course!
If you're reading this and you are from Illinois, you may start seeing peaches in your store in June, though your season isn't going to really kick in until July. Here in Arizona, we can see peaches in the market as soon as May. So, hang on to this recipe. Enjoy!
Until next time, friends. XO!
Black Bean and Peach Salsa
Ingredients
4 medium ripe peaches, diced
1 (15 oz) black beans, drained, rinsed
1 minced jalapeno
1 small red onion, diced
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 1/2 teaspoon red wine vinegar
Cilantro to taste, chopped
5 or 6 mint leaves, chopped
Fine sea salt to taste
Method
Place beans in a colander and run water over them until foam subsides. Allow to drain. In a bowl, mix together the diced peaches, beans, jalapeño and onions. In a separate bowl, combine oil, lime juice, and vinegar. Pour over peach mixture and mix well. Add cilantro and mint. Adjust seasonings to your taste. May be made a couple of hours ahead. Keep refrigerated. Great on fish or chicken, or with chips.
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