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Papaya Black Bean Salad - Savoring Italy
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5 from 5 votes

Papaya Black Bean Salad

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 minutes
Course: Salad
Cuisine: American
Keyword: black beans, papaya, vegan
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
  • 1/2 cup chopped scallions
  • 1/2 of medium purple onion diced (or sweet onion)
  • 1/2 cup lime juice I used 2 limes
  • 2 Tablespoons fresh cilantro chopped
  • 1/2 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 jalapeƱo 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

I used low sodium black beans, so adjust salt to taste if using regular.