Peach and Black Bean Salsa Recipe from Chef Nicole Straight

Liz Rueven

Chef Nicole Straight will present two easy and flavorful recipes to shoppers at the Westport Farmers’ Market on September 8 between 10-2.   Straight is the founder and Chef of TIME TO EAT, which helps parents and other busy people cook healthy, simple meals without investing hours in the kitchen. She was invited to the White House to participate in First Lady Michelle Obama’s GET MOVING CAMPAIGN, recently appeared on Bravo TV’s ROCCO’S DINNER PARTY, has won numerous awards in Fairfield County and may be seen on Channel 8’s WTNH, where she instructs viewers on simple meal prep.

Straight will be presenting her PEACH AND BLACK BEAN SALSA (recipe below), utilizing the bounty of late season peaches and tomatoes.  This salsa is much more than a condiment , packing nutritional punch and bright flavors.  It would be great served over any whole grain or alongside chicken or fish.  “This salsa is a snap to make and delicious with everything, even eggs.”

“I've  also chosen to make a barley salad because many people are intimidated to cook grains such as barley, quinoa or bulgur.  I love the addition of raw grated zucchini too.  You can add lentils or substitute brown rice or quinoa, “ says Straight.

We are so glad that she shared these easy and versatile recipes with us:

Peach and black bean salsa

1 ½ C. peeled diced peaches

2 C. cooked black beans

½ C. finely diced tomato

½ C. diced red pepper

½ finely diced onion

½ bunch cilantro, chopped

2 tbs. olive oil

Juice from 1 lime 

1 tsp. honey

1 tsp. cumin

1 tsp. chili powder

Kosher salt to taste

Cayenne pepper (optional)

Combine all ingredients in a bowl, season to taste with salt and add a little cayenne if you like heat!

NOTE- this salsa is delicious on any protein or served as a side salad tossed in with cooked quinoa.

Curried barley salad 

1 C. uncooked pearl barley

2 C. water or stock

1 C. cooked chickpeas (garbanzo beans)

1 C. grated zucchini, drained

1 C. chopped tomato

½ bunch flat leaf parsley, chopped

¼ C. Golden raisins

Juice from ½ lemon

1 Tbs. finely chopped garlic

1½ tsp. curry powder

1 tsp. turmeric

½ tsp. Smoky paprika

2 tbs. Olive oil

Kosher salt to taste

Combine barley and water in a pot with a lid; simmer for 30-40 minutes before fluffing with a fork. Or, try using a rice cooker. Add 2 1/2 cups water per cup of barley.

While barley cooks, combine remaining ingredients in a bowl and stir to combine.  Set aside until barley is cooked.  When barley is cooked, fluff with a fork and gently combine with vegetables.  Season to taste with salt.  Salad can be served warm or cold.

Learn more about Nicole Straight and Time to Eat’s cooking classes  at

The Westport Farmers’ Market continues every Thursday from 10-2 in the Imperial Ave. parking lot, just below the Westport Women’s Club.

Liz Rueven is a blogger for www.ctbites and her soon to launch Kosher Like Me, which explores how she eats as a vegetarian when away from her Kosher kitchen.