TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS
http://www.tasteofhome.com/recipes/tropical-fusion-salad-with-spicy-tortilla
-ribbons
Fresh fruits and veggies pair up for a fantastic summer salad that's savory,
sweet and spicy all at once. Make the tortilla strips with your pizza
cutter—so easy! —Jennifer Fisher, Austin, Texas
MAKES: 4 servings
TOTAL TIME: Prep/Total Time: 30 minutes.
2 cups cubed peeled papaya
1 can (15 ounces) black beans, rinsed and
drained
1 medium ripe avocado, peeled and cubed
1 cup frozen corn, thawed
1/2 cup golden raisins
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 Serrano peppers, seeded and chopped
2 tablespoons lime juice
1 tablespoon cider vinegar
2 garlic cloves, minced
2 teaspoons ground ancho chili pepper,
divided
1/4 teaspoon sugar
1/4 teaspoon salt
2 corn tortillas (6 inches), cut into
1/4-inch strips
Cooking spray
Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, ½ teaspoon chili pepper, sugar and salt.
Place tortilla strips on a greased baking sheet; spritz with cooking spray.
Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
NUTRITIONAL FACTS
1 serving: 321 calories, 8g fat (1g saturated fat), 0 cholesterol, 380mg
sodium, 58g carbohydrate (20g sugars, 11g fiber), 9g protein.
Posted by: pgeistfeld@yahoo.com
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