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Friday, July 2, 2010

Papaya and Black Bean Salsa

Papaya and Black Bean Salsa

Serving Size : 4

8 ounces ripe papaya -- peeled, seeded, cut into 1/2-inch dice (2 cups)
1 cup cooked black beans
1/4 cup finely chopped red onion
1/2 Scotch bonnet chili -- or to taste, or 2 jalapeno chilies, seeded and minced
2 teaspoons minced fresh ginger
1/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice -- or to taste
1 tablespoon extra-virgin olive oil
1 tablespoon light brown sugar -- packed (optional)
salt and freshly ground black pepper -- to taste

Combine all of the ingredients inn a mixing bowl, and gently toss to mix.
Correct the seasonings, adding salt, lime juice, or sugar to taste. The
salsa should be a little sweet and a little sour. This salsa tastes best
served within a couple of hours of making. Refrigerate, covered, until
serving time.

This colorful salsa combines two of Florida's favorite foods: black beans
and papaya. Floridian papaya is larger and softer than Hawaiian or
Mexican, with a color that ranges from coral to orange-red. Single fruits
can weigh up to 10 pounds, so they often sold cut up, in large pieces.
Florida and Hawaiian papaya can be used interchangeably in this recipe.
The salsa makes a good accompaniment to roasted chicken or grilled fish.

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