Black bean & papaya salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooled or canned black beans |
| 2 | Ripe papayas; peeled, seeded and diced small | |
| ½ | Red bell pepper; diced small | |
| ½ | Green bell pepper; diced small | |
| ½ | Red onion; diced small | |
| ¾ | cup | Pineapple juice |
| ½ | cup | Lime juice (about 4 limes) |
| ½ | cup | Chopped cilantro |
| 2 | tablespoons | Ground cumin |
| 1 | tablespoon | Minced red or green chile pepper of your choice |
| Salt | ||
| Fresh cracked black pepper | ||
Directions
In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days.
Makes about 5 cups
This Caribbean-inspired salsa from 'Salsas, Sambals, Chutneys & ChowChows' is great with grilled fish, it is also very good by itself, as a spicy summer-salad-type course.
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