black bean & papaya salsa

  • Published on October 17th, 2012

Here is a simple Black Bean Papaya Salsa recipe from a recent cooking class, a perfect food for October Unprocessed! None of these foods are procesed- and it keeps us from buying bottles and jars of salsa, thus reducing our packaging! Yay for delicious sustainability!

Black beans add protein and heft to a sweet and spicy salsa; if papayas are not available in your area, you could substitute persimmons, mango, or apricots for an equally delicious and less tropical snack. This would be perfect dish for an impromptu barbeque party or casual potluck, or even for a quick weeknight dinner. You can serve this salsa solo with some homemade tortillas or with veggie & cheese quesadillas or burritos. 

Black Bean Papaya Salsa

4 cups chopped fresh tomatoes
½ teaspoon sea salt
2 cups cooked black beans
1 cup corn kernels
1 cup chopped fresh papaya
1 cup chopped fresh cilantro
½ cup chopped red pepper
¼ cup fresh squeezed lime juice
¼ cup minced red onion
1 Tablespoon apple cider vinegar
1 Tablespoon olive oil
1 Tablespoon each chili powder and chipotle powder
1 teaspoon smoked salt (more to taste)

  1. Blend 2 cups tomatoes and ½ teaspoon salt in food processor until smooth. Add blended tomatoes to a large bowl.
  2. Add all remaining ingredients to blended tomatoes and mix well. Add more salt, lime, or vinegar to taste. Let stand one hour for best flavor.
  3. Serve with chips, tacos, or burritos. Enjoy!

Yield: 4 cups salsa

 

 

 

 

 

 


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About the Author

A vegan chef, cookbook author, educator, writer, surfer, and yogi based in San Francisco, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at AndreaBertoli.com, Vibrant Wellness Journal, Green Living Ideas and Eat Drink Better. Find more from Andrea on Facebook and Instagram