Papaya-Black Bean Salsa

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Yield
4 cups (serving size: 1/4 cup)
July 1997
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 39
  • Caloriesfromfat 5%
  • Fat 0.2g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.1g
  • Protein 1.6g
  • Carbohydrate 8.5g
  • Fiber 1.2g
  • Cholesterol 0.0mg
  • Iron 0.6mg
  • Sodium 61mg
  • Calcium 15mg

How to Make It

Step 1

Combine all ingredients, and stir well. Chill.

Step 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.

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