Title: Black Bean and Papaya Salsa
Categories: Relishes
Yield: 1 Servings

1 c 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 c Pineapple juice
1/2 c Lime juice (about 4 limes)
1/2 c Chopped cilantro
2 tb Ground cumin
1 tb Minced red or green chile
- pepper of your choice
Salt
Fresh cracked black pepper

Date: Fri, 24 May 96 07:17:47 PDT

From: eboyd@shentel.net

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

This Caribbean-inspired salsa from 'Salsas, Sambals, Chutneys & ChowChows'
is great with grilled fish, it is also very good by itself, as a spicy
summer-salad-type course.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996