Black Bean And Papaya Salsa
Published January 30, 1996
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 15-ounce can no-salt-added black beans
2 large ripe papayas
1 small red onion to yield
¼ cup chopped 8 ounces whole yellow or red pepper or 7 ounces chopped ready-cut pepper (1 ½ cups)
1 jalapeño
1 small or medium clove garlic
3 tablespoons white vinegar
1 teaspoon sugar
Juice of ½ lime
⅛ teaspoon salt
Freshly ground black pepper to taste
Few sprigs cilantro to yield 2 tablespoons chopped 2 slices crusty country bread
Preparation
- Step 1
Rinse the beans thoroughly, and allow to drain.
- Step 2
Peel and coarsely chop the papayas, and place in a large bowl.
- Step 3
Finely chop the onion. Wash, trim, seed and finely chop the pepper; wash, halve, seed and finely chop the jalapeño; mince the garlic, and add the ingredients to the bowl with the beans, vinegar, sugar, lime juice, salt and pepper, and mix well.
- Step 4
Wash, dry and chop the cilantro, and mix in with the salsa. Serve with the tuna and bread or tortilla.
Private Notes
Comments
This is great! I used scallions, sherry vinegar and black lentils instead of the listed ingredients. It was easy and very tasty. You could do a lot with this recipe in terms of additions and substituions.