| Papaya-Black Bean Salsa
2 cups of diced peeled papaya
1 large Red bell pepper, roasted
3/4 cup of sliced green onions
1/4 cup of fresh lime juice
3 tablespoons of raspberry vinegar or white
3 tablespoons of pineapple juice
2 tablespoons of brown sugar
1/8 teaspoon of salt
1/8 teaspoon of ground red pepper
15 ounces of black beans, canned, rinsed |
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Combine all ingredients, and stir well. Chill. Yield: 4 cups (serving size: 1/4 cup). 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. CALORIES 39 (5 % from fat); FAT 0.2 g (sat 0 g, mono 0 g, poly 0.1 g); PROTEIN 1.6 g; CARB 8.5 g; FIBER 1.2 g; CHOL 0 mg; IRON 0.6 mg; SODIUM 61 mg; CALCIUM 15 g. NOTES : Look for papaya that has a part-yellow or completely yellow skin and gives slightly when touched. The tropical flavors in this salsa go well with fish such as grouper, mahi-mahi or snapper. Recipe by: Cooking Light Light Magazine, July 1997, page 106 Posted to MC-Recipe Digest V1 #766 by Country Gourmet <oselands@countrygourmet.com> on Aug 30, 1997
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