Papaya & Black Bean Salsa

1. 1
   prep

   Cook the black beans from scratch.

   Soak dried black beans overnight in plenty of water. Drain, rinse, and boil in fresh water until tender but not mushy, about 45 to 60 minutes. Drain well and let cool to room temperature.

   TIPSpread the cooked beans on a plate to cool faster. They should be completely cool before mixing so they don't wilt the papaya.
2. 2
   prep

   Prep the fresh produce.

   1.Peel the papaya, cut in half, scoop out the seeds, and dice into small half-inch cubes.

   2.Deseed the tomato and dice into pieces similar in size to the papaya.

   3.Finely dice the red onion.

   4.Deseed the jalapeño and mince very finely.

   5.Roughly chop the fresh cilantro leaves.

   TIPChoose a papaya that is ripe but still firm. Overripe papaya will turn mushy when mixed.
3. 3
   mix

   Combine all ingredients.

   1.In a medium mixing bowl, add the cooled black beans, diced papaya, tomato, red onion, jalapeño, and cilantro.

   2.Sprinkle with salt and a pinch of ground cumin.

   3.Pour fresh lime juice over everything.
4. 4
   mix

   Toss the salsa gently.

   Using a large spoon or spatula, fold everything together with a light hand until evenly combined. Take care not to crush the papaya cubes.

   TIPUse a folding motion rather than stirring to keep the papaya intact.
5. 5
   rest · ~10 min

   Let the flavors meld.

   Cover the bowl and let the salsa sit at room temperature for 10 minutes, or refrigerate for 20 to 30 minutes. This allows the lime and cumin to infuse into the beans and fruit.

   TIPThis salsa tastes best when made 30 minutes ahead. The flavors deepen without the papaya losing its fresh bite.
6. 6
   serve

   Give a final toss and serve.

   Taste and adjust salt or lime if needed. Transfer to a serving bowl and enjoy with tortilla chips, or spoon over grilled fish, chicken, or tacos.

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