For the Black Beans: soak beans in enough water to cover by about 2 inches, overnight in the
refrigerator. Drain and discard the water. Cook beans and diced onion, in enough water to cover
by about 2 inches, for about 1 hour until beans are tender and cooked through. Drain off excess
water and season beans with salt and pepper to taste.
To make Costa Rican Relish: Combine papaya, pineapple, red onion, cilantro and lime juice,
season to taste with salt and pepper.
Season fish with salt and pepper and grill (or broil) until done (145 degrees internal temperature
for 15 seconds) and keep warm.
Make a bed of black beans, place fish over the beans and top with about 1/2 of the relish. Garnish
with lime wedge and cilantro sprig. Serve remaining relish on the side.
Serving Ideas : For an attractive, crisp garnish, cut different color wraps into 1/8" thick strips (as
thin as possible) and roast until crisp.
NOTES : If you can't grill the salmon, roast in hot oven and change name to: Roasted Salmon with
Costa Rican Relish.
Use canned black beans if dry are not available