1 c Black beans; cooled or canned
2 Ripe papayas;
- peeled, seeded, diced small
1/2 Red bell pepper; diced small
1/2 Green bell pepper;
- diced small
1/2 Red onion; diced small
3/4 c Pineapple juice
1/2 c Lime juice (4 limes)
1/2 c Cilantro; chopped
2 tb Ground cumin
1 tb Red or green chile; minced
Salt
Black pepper; fresh cracked
In a large mixing bowl, combine all the ingredients and mix
together well. This salsa will keep, covered and refrigerated, 4 to
5 days.
Yield: 5 Cups
This Caribbean-inspired salsa is great with grilled fish, it is
also very good by itself, as a spicy summer-salad-type course.