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!
Ingredients
| 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 |
| Jalapenos, minced | 2 |
| 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 |
Instructions
- Combine all ingredients and place in a large bowl. Taste and adjust seasoning, if necessary.
- Cover and refrigerate for 30 minutes before serving.
Notes
Yields 16 servings
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