Cousin Derek’s
Black Bean & Papaya Salsa
This Caribbean-inspired salsa, combining black beans and papaya, is great with grilled fish. It is also very good by itself, as a spicy summer-salad-type course.
Prep Time: 15 minutes
- 1 cup cooked or canned black beans
- 2 ripe FRESH HEALTH papayas, peeled, seeded and diced small
- 1/2 red bell pepper, diced small
- 1/2 green bell pepper, diced small
- 1/2 red onion, diced small
- 3/4 cup pineapple juice
- 1/2 cup lime juice (about 4 limes)
- 1/2 cup chopped cilantro
- 2 Tablespoons ground cumin
- 1 Tablespoon minced red or green chile pepper of your choice
- Salt
- Fresh cracked black pepper
In a large mixing bowl, combine 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, 4 to 5 days.
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