Black Bean and Pasta Bowl
INGREDIENTS:
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
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.