| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef, Luncheon, Sandwiches, Casseroles | 8 | Servings | |
INGREDIENTS
| 2 | c | Diced peeled papaya |
| 1 | lg | Red bell pepper; roasted, peeled and diced |
| 3/4 | c | Sliced green onions |
| 1/4 | c | Fresh lime juice |
| 3 | tb | Raspberry vinegar or white wine vinegar |
| 3 | tb | Pineapple juice |
| 2 | tb | Brown sugar |
| 1/8 | ts | Salt |
| 1/8 | ts | Ground red pepper |
| 15 | oz | Black beans; canned, rinsed and drained |
INSTRUCTIONS
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 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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