Title: Black Bean and Papaya Salsa
Categories: Relish
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

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. Date: 05/24/96

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