By Joscelyne Jauregui, Center for Healthy Communities at Chico State
Wondering what to make for lunch on a summer day? Try this quick and tasty peach and black bean salad! Whether you’re debating on taking a hike at Bidwell Park or enjoying the sun while splashing in the Chico Creeks or Sacramento River, make sure to pack yummy snacks. This salad is a crowd pleaser and can make 6 servings to share with friends. It’s vegan-friendly but can pair well with shredded chicken or fish.
This dish is an excellent addition to many meals; whether you opt for a salad or host a taco night, you will be sure to satisfy everyone at the dinner table. Pair this salad with a side of tortilla chips for the perfect side dish or garnish on top of soft tacos for a yummy way to incorporate more fiber into your taco night.
Keep your recipe as local as possible and support farmers directly. Stop by the Chico Farmer’s Market located on West 2nd St & Wall St on Saturdays and Pillsbury Rd on Wednesdays to pick up local fresh ingredients. Visit the Center for Healthy Communities (CHC) booth to learn how affordable shopping at the market can be. CHC offers CalFresh Food application assistance and Market Match, which help stretch eligible shoppers’ budgets and support the local economy!
To learn more about Market Match or for a complete list of other farmers’ markets you can find us at, visit CHC’s website: https://www.csuchico.edu/chc/programs/market-match.shtml.
Tasty Peach & Black Bean Salad
Large mixing bowl
2 large spoons
● 1 ½ cups cooked Black Beans rinsed and drained
● 2 cups Fresh Peaches or Mangos chopped and pitted
● ¼ cup Green Onions sliced
● ¼ cup Red Bell Pepper chopped
● 2 tablespoons Lime Juice
● 2 tablespoons Orange Juice
● 1 tablespoon Cilantro chopped
● ½ teaspoon Chili Powder
● ¼ teaspoon Ground Cumin
Rinse all produce well before chopping. Combine all ingredients in a large bowl and mix well. Serve after mixing or cover and chill for at least 60 minutes to allow flavors to combine.
Recipe inspired from EatFresh.org