Papaya Black Bean Salad

5 from 5 votes

This Papaya Black Bean Salad recipe with cherry tomatoes, cilantro and lime is rich in protein and fiber. Easy dinner for a hot end of summer night and just perfect to bring to a party! SO GOOD!

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Keyword: black beans, papaya, vegan

Calories: 421kcal

Author: Lora

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.

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.

Nutrition