Papaya and Black Bean Salsa

Papaya and Black Bean Salsa

Makes about 2 cups


This is a good salsa to serve with swordfish or scallops. The buttery texture of the fruit complements the texture of seafood perfectly. It also goes well with grilled chicken, and tuna carpaccio and tartare. If you would like, substitute mango for the papaya, though you will probably need a bit less lime juice.

  • 1 tablespoon diced red onion
  • 1 large papaya, peeled and diced
  • 1/4 cup cooked black beans, rinsed and drain well
  • 1 tablespoon coarsely chopped fresh basil
  • 2 tablespoons diced red bell pepper
  • 1/2 teaspoon diced serrano chile
  • 1/2 teaspoon salt or to taste
  • Pinch of freshly ground black pepper
  • 2 teaspoons honey
  • 2 teaspoons fresh lime juice
  • 1-1/2 teaspoons balsamic vinegar
  • 1 tablespoon olive oil

Put the red onion in a sieve and run warm water over it for 2 to 3 seconds to rinse it. Drain the onion well and put it in a medium bowl with all the remaining ingredients. Stir the ingredients until they are just blended. Taste and adjust the seasoning. Let sit for 30 minutes at room temperature, and chill slightly before serving.


Recipe from:
a hands-on guide to the techniques of southwestern cooking

by Leland Atkinson, with a foreword by Mark Miller
1996, 144 pages,
full color throughout, $19.95 paper
ISBN: 0-89815-841-9
Recipe reprinted by permission.




Western Cookbook Round Up

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This page modified February 2007

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