Papaya-black bean salsa

8 Servings

Ingredients

Quantity Ingredient
2 cups Diced peeled papaya
1 large Red bell pepper; roasted, peeled and diced
¾ cup Sliced green onions
¼ cup Fresh lime juice
3 tablespoons Raspberry vinegar or white wine vinegar
3 tablespoons Pineapple juice
2 tablespoons Brown sugar
⅛ teaspoon Salt
⅛ teaspoon Ground red pepper
15 ounces Black beans; canned, rinsed and drained

Directions

Combine all ingredients, and stir well. Chill. Yield: 4 cups (serving size: ¼ cup). Note: Unlike our other salsas, this salsa is best used within 1 to 2 days. After this, the enzymes in the papaya begin to soften the beans.

CALORIES 39 (5 % from fat); FAT ⅕ g (sat 0 g, mono 0 g, poly ⅒ g); PROTEIN 1⅗ g; CARB 8½ g; FIBER 1⅕ g; CHOL 0 mg; IRON ⅗ mg; SODIUM 61 mg; CALCIUM 15 g.

NOTES : Look for papaya that has a part-yellow or completely yellow skin and gives slightly when touched. The tropical flavors in this salsa go well with fish such as grouper, mahi-mahi or snapper.

Recipe by: Cooking Light Magazine, July 1997, page 106 Posted to MC-Recipe Digest V1 #766 by Country Gourmet <oselands@...> on Aug 30, 1997

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