Best Black Bean And Papaya Salsa Recipes

Black Bean and Papaya Salsa image

Provided by Ambervim

Categories Sauces

Time 20m

Yield 5 Cups

Number Of Ingredients 12

1 cup black beans (cooked or canned)
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
1/2 cup cilantro, chopped
2 tablespoons ground cumin
1 tablespoon chili pepper, minced (red or green your choice)
salt
black pepper

Steps:

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 Facts : Calories 225.7, Fat 1.7, SaturatedFat 0.4, Sodium 32.6, Carbohydrate 52.3, Fiber 9.4, Sugar 29.9, Protein 5.6

Black Bean And Papaya Salsa image

Provided by Marian Burros

Time 25m

Yield 2 servings

Number Of Ingredients 12

1 15-ounce can no-salt-added black beans
2 large ripe papayas
1 small red onion to yield
1/4 cup chopped 8 ounces whole yellow or red pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
1 jalapeño
1 small or medium clove garlic
3 tablespoons white vinegar
1 teaspoon sugar
Juice of 1/2 lime
1/8 teaspoon salt
Freshly ground black pepper to taste
Few sprigs cilantro to yield 2 tablespoons chopped 2 slices crusty country bread

Steps:

Rinse the beans thoroughly, and allow to drain.
Peel and coarsely chop the papayas, and place in a large bowl.
Finely chop the onion. Wash, trim, seed and finely chop the pepper; wash, halve, seed and finely chop the jalapeño; mince the garlic, and add the ingredients to the bowl with the beans, vinegar, sugar, lime juice, salt and pepper, and mix well.
Wash, dry and chop the cilantro, and mix in with the salsa. Serve with the tuna and bread or tortilla.