Try this Papaya-Black Bean Salsa recipe, or contribute your own.
Suggest a better descriptionCombine 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 Magazine, July 1997, page 106 Posted to MC-Recipe Digest V1 #766 by Country Gourmet
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Serving Size: 1 Serving (72g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 31 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 29.4mg | 1 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 7.9g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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