This papaya black bean salad is originally my mom's recipe - she made it as more of a salsa with pineapple juice and red pepper. I swapped in cherry tomatoes, cut the papaya into bigger chunks, and called it a salad. Both versions are delicious; this one is mine.
If you love fresh and easy summer salads, also try my Mango Salsa and these Easy Pickled Jalapeños - both are wonderful alongside or on top of this salad.
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The recipe came to life in a big way when our papaya tree - a gift from our Austrian friend with an incredible green thumb - exploded into something enormous. What started as a two-foot seedling became a tree taller than our house, bursting with papayas that weighed two kilos each.
We had more papaya than we knew what to do with, and this salad became a weekly staple. It is protein-packed, naturally vegan, takes 10 minutes to throw together, and is one of the easiest things to bring to a party. We always pile pickled jalapeños on top for the adults.
Why You'll Love This Papaya Black Bean Salad
- Ready in 10 minutes - no cooking involved, just chopping and tossing.
- Naturally vegan, gluten-free, and high in protein - the black beans make it filling enough to serve as a main dish.
- Perfect for parties and potlucks - it travels well, looks beautiful, and is always a conversation starter.
- Endlessly flexible - serve it as a salad, a salsa with tortilla chips, spooned over grilled chicken, or stuffed into tacos.
This is one of those 2 kilo papayas from our tree! The tree was given as a gift from my Austrian friend who has a very green thumb. It was so small (just about 2 feet high)and it was one tree. Somehow it has grown and expanded into several trees and is overflowing with papayas. Lucky us!
Ingredient Notes
- Papaya - Use ripe papaya with orange-yellow flesh for the best sweetness. If you cannot find fresh papaya, ripe mango is an excellent substitute and gives a very similar tropical flavor.
- Black beans - Canned black beans work perfectly here. Rinse and drain them well. I use low-sodium beans and adjust salt to taste at the end.
- Cherry tomatoes - Halved cherry tomatoes add a juicy brightness. You could also add small chunks of red bell pepper if you like a little more crunch.
- Scallions and purple onion - The scallions keep it mild; the purple onion adds a sharper note. Use one or both depending on your preference. Sweet onion works too.
- Fresh lime juice - About ½ cup, from 2 limes. Fresh only. Do not add the lime juice until right before serving - it softens the papaya and releases liquid quickly.
- Fresh cilantro - If you are not a cilantro fan, flat-leaf parsley is a fine substitute. The herb is really just for brightness and freshness.
- Pickled jalapeños (optional but recommended) - I always add my homemade pickled jalapeños on top for the adults. The brine and heat are a perfect contrast to the sweet papaya.
First thing you need to do to make this very easy Papaya Black Bean Salad is to cut open the papaya and cut it into small chunks.
Next, get all the rest of the ingredients together. We used canned black beans, green onions, cherry tomatoes, fresh lime juice, cilantro (you could sub parsley if you hate cilantro), sweet onion (or purple onions).
Finally, gently combine all the ingredients together. If you are bringing to a party, wait to add on the fresh lime juice.
This recipe is best eaten day it is made. You could make a day ahead without adding the fresh lime juice. Once you add the lime juice, be prepared to serve it. It's really great to bring to a party. It's very healthy side dish and you could even serve it with tortilla chips.
Storing
- Best eaten the day it is made - the lime juice softens the papaya and releases liquid quickly. For the freshest result, serve right after dressing.
- Make ahead - prep all the ingredients and combine in a bowl without the lime juice or salt. Refrigerate covered for up to 24 hours. Add the lime juice and salt right before serving.
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Papaya Black Bean Salad
Ingredients
- 2 cups cooked or canned black beans
- 2 small or 1 large papayas peeled seeded
- and diced small
- 2 cups cherry tomatoes sliced in half lengthwise
- ½ cup chopped scallions
- ½ of medium purple onion diced (or sweet onion)
- ½ cup lime juice I used 2 limes
- 2 Tablespoons fresh cilantro chopped
- ½ teaspoon salt
Instructions
- Rinse black beans and drain in colander; set aside.
- Layer all your ingredient in a big bowl. Add in the drained black beans (if you are using canned).
- With a fork, squeeze the lime into the bowl and just turn the fork well with one hand and squeeze with the other to get all the juices in there.
- Sprinkle with the chopped cilantro (or parsley). Gently stir it all together and serve. If using low-sodium black beans, check the salt. Add more if needed for your taste. Add on any hot salsa or fresh or canned jalapeño slices to spice it up if you like.
- Store: Refrigerate covered for up to 24 hours.
- Make Ahead: Refrigerate without lime juice and salt for up to 24 hours, and then add before serving.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Do not add the lime juice until right before serving. It softens the papaya and releases liquid quickly.
- Make ahead: combine all ingredients except lime juice and salt. Refrigerate covered up to 24 hours. Dress just before serving.
- No papaya? Ripe mango is the best substitute - same sweetness, very similar result.
- I use low-sodium canned black beans. If using regular, taste before adding extra salt.
- For a spicier version, stir a spoonful of the pickled jalapeño brine into the salad along with the lime juice.
Papayas are the best! Such a great salad recipe!
Wow I can’t wait to try this! I love all the flavors you used here!
This looks really tasty!
I know for sure this would be a huge hit in my house!
I know what I will be having with dinner tonight! This looks amazing and packed with flavor!
I will definitely try this flavor combo. It sounds interesting and tasty!