peach salsa rice bowls

4c cooked rice (I prefer brown) or quinoa
2 (14.5oz) cans black beans, drained and rinsed
1 recipe peach salsa (recipe follows)

For peach salsa:
4-5 large peaches, skins removed* and diced
3 Tbsp red onion, finely minced
3 Tbsp cilantro, finely minced
1/2 jalapeno, ribs and seeds removed and finely minced
juice of 1 lime
pinch salt and pepper

Assemble peach salsa by tossing peaches, onion, cilantro, jalapeno, lime juice, salt and pepper together in a large bowl.

Assemble individual rice bowls by layering together rice, black beans, and peach salsa as desired.

*To remove peach skins easily, bring a large pot of water to a rolling boil. Add peaches for 45-60 seconds. Remove from boiling water and place in a large bowl of cold water. The skins should come off easily.