Papaya and Black Bean Salsa

Recently I was invited to a cocktail party with an appetizer theme of chips and dips. Rather than make the typical onion dip or hummus, I decided to make a Papaya and Black Bean Salsa. This delectable salsa with its sublime Caribbean and summer flavors is delicious served with crisp-fried plantains or tortilla chips and a glass of sangria. I guarantee this salsa will be the hit of your summer party!

                                                 Papaya and Black Bean Salsa
                                                                adapted from
                                                                Miami Spice
                                           Latin America, Cuba & the Caribbean
                                                             Steven Raichlen

Ingredients

8 ounces ripe papaya, peeled, seeded and cut into 1/2 inch dice (2 cups) 
1 cup firmed cooked black beans
1/4 cup finely chopped red onion
1/2 scotch bonnet chili, or to taste
      or 2 jalapeno chilies, seeded and minced
2 tablespoons minced ginger
1/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice, or to taste
1 tablespoon extra-virgin olive oil
1 tablespoon (packed) light brown sugar (optional)
Salt and freshly ground black pepper

Directions
Combine all of the ingredients in a mixing bowl, and gently toss to mix. Correct the seasonings, adding salt, lime juice or sugar to taste. The salsa should be a little sweet and a little sour. This salsa tastes best within a couple hours of making. Refrigerate, covered until serving time.

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