Black Bean And Papaya Salsa

Usually we think of methods of intake as falling into four categories – hearing the Word taught by our pastors and teachers (Jeremiah 3:15), reading the Bible ourselves (Deuteronomy 17:19), studying the Scriptures intently (Proverbs 2:1-5), and memorizing key passages (Psalm 119:11). All of these methods are needed for a balanced intake of the Word… [But] we must do more than hear, read, study, or memorize Scripture. We must [also] meditate on it (Joshua 1:8).

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains	Caribbean	Relishes	1	Servings

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	T	Ground cumin
1	T	Minced red or green chile
		pepper of your choice
		Salt
		Fresh cracked black pepper

INSTRUCTIONS

Date: Fri, 24 May 96 07:17:47 PDT  From: eboyd@shentel.net  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.  Posted on MealMaster Recipes
List, Digest #145, 26 May 1996

A Message from our Provider:

“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 672 Calories From Fat: 123 Total Fat: 14.2g Cholesterol: 0mg Sodium: 971.6mg Potassium: 1874.4mg Carbohydrates: 124.3g Fiber: 24.8g Sugar: 50.9g Protein: 22.6g