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Black Bean and Papaya Salsa

1 c Cooled or canned black beans
2 Ripe papayas; peeled, seeded and diced small
1/2 Red bell pepper; diced small
1/2 Green bell pepper; diced small
1/2 Red onion; diced small
3/4 c Pineapple juice
1/2 c Lime juice (about 4 limes)
1/2 c Chopped cilantro
2 tb Ground cumin
1 tb Minced red or green chile pepper of your choice
Fresh cracked black pepper

In a large mixing bowl, combine all the ingredients and mix together well. This salsa will keep, covered and refrigerated, 4 to 5 days. Makes about 5 cups

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