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Papaya Black Bean Salsa
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
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.
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