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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chris Schelsinger
Servings: about 2 cups
This Caribbean-inspired salsa is great with grilled fish. It is also very good by itself, as a spicy summer-salad-type course.
1 cup cooled or canned black beans
2 ripe papayas, peeled, seeded and diced small
½ red bell pepper; diced small
½ green bell pepper, diced small
½ red onion, diced small
¾ cup pineapple juice
½ cup lime juice (about 4 limes)
½ cup chopped cilantro
2 tablespoon ground cumin
1 tablespoon 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.