Black Bean & Papaya Salsa
Who can resist salsa? This twist on a classic recipe will surely be a crowd-pleaser. By making your own salsa, you get the option of adding in extra fiber, all while consuming much less sodium and added sugar than a store-bought brand. Double the batch as we anticipate this one will disappear from the bowl quickly!
|Low-sodium black beans, rinsed and drained||1 c|
|Ripe papaya, diced||1 c|
|Red bell pepper, diced||1 c|
|Red onion, peeled and diced||1/2 c|
|Cilantro, freshly chopped||1 T|
|Fresh oregano||2 t|
|Fresh ginger root, peeled and grated||1 inch|
|Extra virgin olive oil||2 T|
|Limes, juiced and zest (1)||2|
|Freshly ground black pepper||1/2 t|
|Sea salt||1/8 t|
- Combine all ingredients and place in a large bowl. Taste and adjust seasoning, if necessary.
- Cover and refrigerate for 30 minutes before serving.
Yields 16 servings