Papaya and Black Bean Salsa

by foodsmarty

Papaya and Black Bean Salsa

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Black beans are an excellent food and here is a creative way to use them. This salsa can be eaten alone, in an avocado half, on a bed of brown rice, on a bed of mixed greens or used as a condiment.

Black beans are higher in insoluble fiber than lentils or garbanzos making them an excellent choice for maintaining your colon health. An unhealthy colon can lead to many health problems. The high amount of fiber makes them a good choice for diabetics as well. A combination of protein and fiber in the beans keeps a stable rate of gastric emptying and digestion which correlates to a lower glycemic index. Both these factors are important for all people, from those with diabetes and heart disease as well as those trying to maintain a stable weight.

  The beans and papaya fights inflammation, the beans through phytonutrients and the papaya through bromelian and papain enzymes. If you suffer from any type of arthritis, inflammatory disease such as macular degeneration or fibromyalgia, have rashes, or you are healing from a burn or injury eating papaya is crucial and will be more beneficial than taking the enzymes alone due to the synergistic effect of the high levels of vitamin C in papaya. Papaya has 313% dv of vitamin C in one serving of 304 g.  The high phytonutrients of beans and papaya along with other richly colored fruits and vegetables are important for maintaining cellular health and warding off free radicals that cause cellular damage, aging and cancer.

Onion, garlic, and oregano are powerful killers of bacteria, yeasts, fungus, and viruses.

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2 cups black beans

1/3 c diced red onion

6 cloves garlic, crushed

2 T chopped oregano

2 T chopped parsley

2 springs thyme

1 corn cob, corn sliced off

2 c papaya, chopped

2 T olive oil

1 T apple cider vinegar

1 lemon, use zest and juice

1-2 Serrano chilis, diced (optional, leave out if you have severe inflammation)

1 t cumin seeds, fried till golden brown and fragrant (OPTIONAL, this will give a more Mexican flavor to dish rather than a fresh salsa flavor)

 If you cook the black beans yourself soak overnight in water. Disguard the water, and then cook on low for five

hours. Do not overcook them or cook them on high because you do not want the beans to burst. Rather stop cooking when they seem almost done or just soft enough to eat. Add a t of salt the last half hour of cooking. 

Add cooked beans to chopped ingredients. Stir and enjoy or let marinate in fridge for a day.


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