Black Bean And Papaya Salsa

• 1 15-ounce can no-salt-added black beans
• 2 large ripe papayas
• 1 small red onion to yield
• 1/4 cup chopped 8 ounces whole yellow or red pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
• 1 jalapeno
• 1 small or medium clove garlic
• 3 tablespoons white vinegar
• 1 teaspoon sugar
• Juice of 1/2 lime
• 18 teaspoon salt
• Freshly ground black pepper to taste
• Few sprigs cilantro to yield 2 tablespoons chopped 2 slices crusty country bread

1. Rinse the beans thoroughly, and allow to drain.
2. Peel and coarsely chop the papayas, and place in a large bowl.
3. Finely chop the onion.
4. Wash, trim, seed and finely chop the pepper; wash, halve, seed and finely chop the jalapeno; mince the garlic, and add the ingredients to the bowl with the beans, vinegar, sugar, lime juice, salt and pepper, and mix well.
5. Wash, dry and chop the cilantro, and mix in with the salsa.
6. Serve with the tuna and bread or tortilla.

salt, papayas, red onion, red pepper, jalapeno, clove garlic, white vinegar, sugar, lime, salt, freshly ground black pepper, cilantro

Taken from cooking.nytimes.com/recipes/4917 (may not work)