Recipes: Three kinds of salsa

  • Updated: April 9, 2014 - 1:03 PM

BLACK BEAN AND PAPAYA SALSA

Makes about 5 cups.

Note: Color contrasts look great on the plate. Substitute pineapple or mango for the papaya if you like. If someone in the family doesn’t care for cumin, leave it out. Serve with grilled fish. It can also stand on its own as a side-dish salad or scooped up with chips as a snack. From “Salsas, Sambals, Chutneys & Chowchows” by Chris Schlesinger and John Willoughby.

• 1 c. 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 c. pineapple juice

• 1/2 c. lime juice (from about 4 limes)

• 1/2 c. chopped cilantro

• 2 tbsp. ground cumin

1 tbsp. minced red or green chile pepper

• Salt and pepper

Directions

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

Nutrition information per 2 tablespoons:

Calories 18 Fat 0 g Sodium 2 mg Saturated fat 0 g

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