Black Bean and Papaya Salsa

Recipe from: Chris Schelsinger
Servings: about 2 cups 

<i>This Caribbean-inspired salsa is great with grilled fish. It is also very good by itself, as a spicy summer-salad-type course.</i>

1 cup cooled 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 tbsp ground cumin
1 tbsp minced red or green chile pepper of your choice
Salt
Fresh cracked black pepper

In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days.