Black Bean & Papaya Salsa

"This Caribbean-inspired salsa is great with grilled fish and also makes a spicy summer-salad-type course." Rick Browne

• 1 cup cooked or canned black beans
• 2 medium papayas, peeled, seeded, and diced small
• 1/2 medium red bell pepper, seeded and diced small
• 1/2 medium green bell pepper, seeded and diced small
• 1/2 medium red onion, diced small
• 3/4 cup pineapple juice
• 1/2 cup lime juice (from about 4 limes)
• 1/2 cup chopped fresh cilantro
• 2 tablespoons ground cumin
• 1 tablespoon minced red or green chile pepper of your choice
• Salt
• Cracked black pepper

METHOD

If using canned beans, rinse and drain.

In a large, nonreactive bowl, combine all the ingredients, including salt and cracked pepper to taste, and mix together well. This salsa will keep covered and refrigerated, for 4 to 5 days.

Yield: 3 1/2 cups

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Reprinted with permission from The Big Book of Barbecue Sides, by Rick Browne ©2006 Collector's Press click for book review

this recipe from www.inmamaskithchen.com

 

 

 

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