Yield: 1 Servings
|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|
|Fresh cracked black pepper|
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.