End of Summer Black Bean Salad with Peaches

by Cobi Slater
Serves: 4
  • 2 firm peaches, chopped
  • 1 red, yellow or orange bell pepper, finely chopped
  • 1/4 red onion, finely diced
  • 1 jalapeno pepper, seeds removed, diced
  • 1 avocado, chopped
  • 1 can BPA-free black beans (such as Eden Organic brand), rinsed and drained
  • 1/2 teaspoon cumin
  • Himalayan sea salt, to taste
  • Juice from ½ a fresh lime
  • 2 teaspoons extra virgin olive oil
  • 1/2 cup chopped fresh cilantro

Preparation

  1. In a large bowl, combine the chopped peaches, bell pepper, onion and jalapeno. Lightly toss. 
  2. Gently stir in the cilantro and black beans. 
  3. Season with cumin and salt to taste. 
  4. Fold in the avocado and drizzle with olive oil and lime juice. 
  5. Let sit for 5 to 10 minutes before serving.
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