3 Papayas, ripe

4 c Beans, black; cooked

2 lg Tomatoes, red; diced

2 lg Tomatoes, yellow; diced

2 c Cilantro, fresh; chopped

3 1/2 ts Chili paste OR

Pepper, jalapeno; chopped 4 tb Vinegar, balsamic

2 tb Oil, olive

Cut papayas in half and gently scoop out and discard seeds. Combne remaining ingredients. Spoon mixture into each papaya half and serve. Per serving: 269 cal, 12 g prot, 26 mg sod, 47 g carb, 6 g fat, 0 mg chol, 81 mg calcium From _Vegetarian Gourmet_ Summer 1993