Recipe - Papaya-Black Bean Salsa

2 cup Diced peeled papaya
1 lg Red bell pepper; roasted,
peeled and minced
Three fourths cup Sliced green onions
One fourth cup Fresh lime juice
3 tablespoon Raspberry vinegar or white
wine vinegar
3 tablespoon Pineapple juice
2 tablespoon Brown sugar
1/8 teaspoon Salt
1/8 teaspoon Ground red pepper
15 ounce Black beans; canned, rinsed
and drained

Combine all ingredients, and stir well. Chill. Yield: 4 cups (serving size:
One fourth 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 partyellow or completely yellow skin
and gives slightly when touched. The tropical flavors in this salsa go well
with fish such as grouper, mahimahi or snapper.
Recipe by: Cooking Light Magazine, July 1997, page 106 Posted to MCRecipe
Digest V1 #766 by Country Gourmet oselands@countrygourmet.com on Aug 30,
1997