Spicy Black Bean Salad
Yield
6 servingsPrep
10 minCook
0 minReady
10 minLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
papayas
ripe |
*
|
| 4 | cups |
beans
black, cooked |
|
| 2 | large |
tomatoes
red, diced |
|
| 2 | large |
tomatoes
yellow, diced |
|
| 2 | cups |
cilantro
fresh, chopped |
|
| 3 ½ | teaspoons |
thai chili paste
|
|
| 4 | tablespoons |
vinegar
balsamic |
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
papayas
ripe |
*
|
| 946 | ml |
beans
black, cooked |
|
| 2 | large |
tomatoes
red, diced |
|
| 2 | large |
tomatoes
yellow, diced |
|
| 473 | ml |
cilantro
fresh, chopped |
|
| 18 | ml |
thai chili paste
|
|
| 6E+1 | ml |
vinegar
balsamic |
|
| 3E+1 | ml |
olive oil
|
|
Directions
Cut papayas in half and gently scoop out and discard seeds.
Combne remaining ingredients.
Spoon mixture into each papaya half and serve.
