Close up of papaya black bean salad with tacos in the background

Taco Tuesday wouldn’t be the same without this papaya black bean salad. Lots of different flavors and textures combined together, make this salad irresistible.

Some would call this a salsa, I say it’s a salad. Whatever you’d like to name this, it’s easy to make and takes a taco meal to the next level. My kids love it, because it is such a playful salad bursting with fruity flavor.

How I make this papaya black bean salad?

This might be the easiest salad you will ever make! Just toss all the ingredients together and that is it!

I cube the papaya, avocado, cucumber and bell pepper. I usually cut everything in 1-inch/ 2½ cm cubes. If you prefer to create a salsa instead of going salad-style I would say go for ½ inch/ 1cm.

I add all the ingredients to a medium size salad bowl. I toss it a few times to coat all the cubes with lime juice and cumin. When the papaya and/or avocado is really ripe and soft I first toss all the ingredients together and add papaya/avocado at the last moment so the cubes don’t fall apart and make the salad into a creamy mess.

Now I just garnish the salad with fresh mint and cilantro leaves.

Cumin and lime elevate all the different flavors in this salad… I could have called this my flavor bomb taco salad… It is

packed with flavor – full of textures – tangy – nutritious – wholesome – and SO delicious

Serve it on Taco Tuesday, with homemade tortillas, chips, my guacamole 2.0, homemade beans, oven roasted tomato salsa. You won’t be disappointed! For more mexican inspired recipes check out these:

Papaya black bean salad

Whether you call this a salad or a salsa, it is great to serve with your next taco meal. So many flavors and textures. It is nutritious, wholesome and easy to make.

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Prep Time 5

Cook Time 5

Total Time 10

Course Salad, Side Dish

Cuisine Mexican

Servings 4 people

Calories 228 kcal

Ingredients

1 cup papaya (in 1-inch cubes)
1 cup avocado (in 1-inch cubes)
1½ cup black beans (for a can or homemade*)
½ cup green bell peppers (in 1-inch cubes)
½ cup cucumbers ((in-inch cubes. Peeled or not, whatever your preference)
½ cup corn (for a can or cut of a (bbq-ed) cob)
¼ cup lime juice (from fresh limes)
1½-2 tsp cumin

Garnishing

1 handful fresh mint and/or cilantro leaves (chopped if leaves are big)

Instructions

Cube papaya, avocado, cucumber and bell pepper. Cut everything in 1-inch/ 2½ cm cubes. If you prefer to create a salsa instead, go for ½ inch/ 1cm.
Add all the ingredients to a medium size salad bowl. Toss it a few times to coat all the cubes with lime juice and cumin. When the papaya and/or avocado is really ripe and soft, first toss all the ingredients together and add papaya/avocado at the last moment so the cubes don't fall apart.
Garnish the salad with fresh mint and cilantro leaves.

Notes

*homemade beans from scratch

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice

Keyword Black beans, Papaya, Salsa

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