- Dressing:
- 1/4 cup chopped fresh cilantro, or to taste
- 3 cloves garlic, minced, or more to taste
- 2 limes, juiced
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 pinch chili powder, or more to taste (optional)
- salt to taste
- Salad:
- 1 green papaya, peeled and shredded
- 2 cups cold cooked black beans
- 1 cup cold cooked corn
- 1 red bell pepper, cut into small dice
- Blend cilantro, garlic, lime juice, olive oil, brown sugar, chili powder, and salt in a blender until smooth.
- Toss shredded papaya, black beans, corn, and red bell pepper together in a large mixing bowl; add dressing and toss to coat.
- Cover bowl with plastic wrap and refrigerate at least 30 minutes.
04/15/2018
recipepes.com
Mexican Green Papaya Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
