Combine all ingredients, and stir well. Chill. Yield: 4 cups (serving size: 1/4 cup). Note: Unlike our other salsas, this salsa is best used within 1 to 2 days. After this, the enzymes in the papaya begin to soften the beans. CALORIES 39 (5 % from fat); FAT 0.2 g (sat 0 g, mono 0 g, poly 0.1 g); PROTEIN 1.6 g; CARB 8.5 g; FIBER 1.2 g; CHOL 0 mg; IRON 0.6 mg; SODIUM 61 mg; CALCIUM 15 g. NOTES : Look for papaya that has a part-yellow or completely yellow skin and gives slightly when touched. The tropical flavors in this salsa go well with fish such as grouper, mahi-mahi or snapper.

Recipe by: Cooking Light Light Magazine, July 1997, page 106 Posted to MC-Recipe Digest V1 #766 by Country Gourmet <oselands@countrygourmet.com> on Aug 30, 1997

Cooking Light The emphasis of this magazine is on healthy eating and living. Each issue covers light cuisine and includes more than 70 recipes with photos. It also explores food and nutrition news as well as fitness, health and beauty.