---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Black bean and papaya salsa
 Categories: Chili, Salsa
      Yield: 1 Servings
 
      1 c  Cooled or canned black beans
      2    Ripe papayas; peeled, seeded
           - and diced small
    1/2    Red bell pepper; diced small
    1/2    Green bell pepper;
           - diced small
    1/2    Red onion; diced small
    3/4 c  Pineapple juice
    1/2 c  Lime juice (about 4 limes)
    1/2 c  Chopped cilantro
      2 tb Ground cumin
      1 tb Minced red or green chile
           - pepper of your choice
           Salt
           Fresh cracked black pepper
 
  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 Caribbean-inspired salsa from 'Salsas, Sambals, Chutneys &
  ChowChows' is great with grilled fish, it is also very good by
  itself, as a spicy summer-salad-type course.
 
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