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Black Bean and Papaya Relish















Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


For the beans
cup black beans
1 stick cinnamon
2 cloves garlic
4 each peppercorns
For the salad
1 medium papayas
ripe, peeled, seeded
1 medium jicama
For the dressing
2 each garlic cloves
peeled and minced
3 each shallots
peeled and chopped
¼ teaspoon cumin
2 tablespoons lime juice
freshly squeezed
3 tablespoons sherry vinegar
cup orange juice
freshly squeezed
2 tablespoons olive oil
1 pinch cayenne pepper


Place the beans in a sieve and wash them well under cold running water, picking through them to clean.

Either soak them in cold water to cover overnight, or bring them to a boil.

Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour.

Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball.

Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy.

Drain and chill well. Combine the beans with the papaya and jicama.

For the dressing, peel and mince the garlic and shallots.

Combine them in a small bowl with the remaining ingredients.

Combine the dressing with the jicama, papaya and beans.

Let the salad sit refrigerated for at least 20 minutes before serving.

Serves 6.

(If you can't find jicama, you can use peeled apple.)


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 13232% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 7g 29%
Sugars g
Protein 5g
Vitamin A 13% Vitamin C 103%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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