Recipe - Black Bean And Papaya Salsa

1 cup Cooled or canned black beans
2 Ripe papayas; peeled, seeded
and minced small
One half Red bell pepper; minced small
One half Green bell pepper;
minced small
One half Red onion; minced small
Three fourths cup Pineapple juice
One half cup Lime juice (about 4 limes)
One half cup Chopped cilantro
2 tablespoon Ground cumin
1 tablespoon Minced red or green chile
pepper of your choice
Salt
Fresh cracked black pepper

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 Caribbeaninspired salsa from 'Salsas, Sambals, Chutneys & ChowChows'
is great with grilled fish, it is also very good by itself, as a spicy
summersaladtype course.

Posted on MealMaster Recipes List, Digest #145, 26 May 1996