ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Papaya-Black Bean Salsa

Yield 4 cups (serving size: 1/4 cup)

Ingredients

  • 2 cups diced peeled papaya
  • 1 large red bell pepper, roasted, peeled, and diced
  • 3/4 cup sliced green onions
  • 1/4 cup fresh lime juice
  • 3 tablespoons raspberry vinegar or white wine vinegar
  • 3 tablespoons pineapple juice
  • 2 tablespoons brown sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 (15-ounce) can black beans, rinsed and drained

Nutrition Information

  • calories 39
  • caloriesfromfat 5 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 1.6 g
  • carbohydrate 8.5 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 0.6 mg
  • sodium 61 mg
  • calcium 15 mg

How to Make It

  1. Combine all ingredients, and stir well. Chill.

  2. Note: Unlike our other salsas, this salsa is best used within 1 to 2 days. After this, the enzymes in the papaya begin to soften the beans.