Michael Isam's Black Bean and Papaya Salsa

1 cup cooked or canned black beans
2 ripe papayas, peeled, seeded, diced small
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3/4 cup pineapple juice
1/2 cup lime juice (about 4 limes)
1/2 cup chopped cilantro
2 tablespoons ground cumin
1 tablespoon minced red or green chile pepper
salt and freshly cracked black pepper to taste

In a large mixing bowl, combine and mix all ingredients!

Salsa will keep 4 to 5 days refrigerated.

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