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
Total Time: 15 minutes
Ingredients:
- 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 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
Preparation:
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.
This Caribbean-inspired salsa is great with grilled fish. It is also very good by itself, as a spicy summer-salad-type course.
Yield: about 2 cups
Recipe Source: Salsas, Sambals, Chutneys & ChowChows by Chris Schelsinger (Quill)
Reprinted with permission.
This Caribbean-inspired salsa is great with grilled fish. It is also very good by itself, as a spicy summer-salad-type course.
Yield: about 2 cups
Recipe Source: Salsas, Sambals, Chutneys & ChowChows by Chris Schelsinger (Quill)
Reprinted with permission.
