Begin by slicing all of your ingredients. The onion and jalapeno should be diced into small pieced so they do not overpower each bite. Roughly chop the cilantro and mince the garlic. Cut the peaches, tomato and avocado into bite size pieces. All can be added to a medium sized bowl.
Drain and rinse the black beans then add it into the bowl.
If you are using canned corn, drain and rinse it then add it into the bowl as well. If you are using fresh corn, cut it off the cob and add it to the bowl.
Juice the lime and drizzle the juice over the bowl, directly on top of the ingredients.
Add the salt and pepper then mix the salsa, ensuring all the ingredients are well distributed throughout the salsa and the lime juice is coating most of the ingredients.
This jalapeno peach salsa can be stored in a air tight container for up to 3 days. Although the lime juice will help keep the avocado fresh, if you plan on making this salsa ahead of time, I recommend adding the avocado slices right before you serve it.