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