Black Bean and Papaya Salsa

Invincible Muffin » Recipes » Condiments & Salsas

Black Bean and Papaya Salsa

(Salsas, Sambals, Chutneys & Chowchows)

1 cup cooked or canned black beans
2 ripe 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 four limes)
¹/₂ cup chopped fresh cilantro
2 Tablespoons ground cumin
1 Tablespoon (or to taste) minced fresh chile pepper of your choice (I used 1¹/₂ jalapeños)
salt and black pepper to taste

Put ingredients together in a large bowl and mix well. This salsa will keep, covered and refrigerated for 4 to 5 days.

Variations: We tried making this with kiwis and a little less lime juice - the kiwis were slightly more sour than usual - and it came out quite nicely.

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