Total Time: 15 minutes
Ingredients:
one cup cooked or canned black beans
two ripe papayas, peeled, seeded and diced little
1/2 red bell pepper, diced little
1/2 green bell pepper, diced little
1/2 red onion, diced little
3/4 cup pineapple juice
1/2 cup lime juice (about four limes)
1/2 cup chopped cilantro
two Tablespoons ground cumin
one Tablespoon minced red or green chile pepper of your choice
Salt
Fresh cracked black pepper
Preparation:
This Caribbean-inspired salsa is great with grilled fish. It is also excellent by itself, as a spicy summer-salad-type work.
In a sizable mixing bowl, merge black beans, papaya, bell peppers, red onion, pineapple juice, lime juice, cilantro, cumin, chile pepper, salt, and pepper. Mix together well. This salsa will keep, covered and refrigerated, four to five days.
Yield: about two cups
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