Black bean & papaya salsa

Yield: 1 Servings

Measure 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
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.

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