Tropical Fusion Salad with Spicy Tortilla Ribbons Recipe

Tropical Fusion Salad with Spicy Tortilla Ribbons Recipe photo by Taste of Home

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The fresh taste of this colorful salad makes it a perfect choice for a spring or summer meal. Served with spicy tortilla strips, it's special enough for company. —Jennifer Fisher, Austin, Texas

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Tropical Fusion Salad with Spicy Tortilla Ribbons Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

2 cups cubed peeled papaya
1 can (15 ounces) black beans, rinsed and drained
1 medium ripe California Avocado, peeled and cubed
1 cup frozen corn, thawed
1/2 cup golden raisins
2 serrano peppers, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup orange juice
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

Directions

In a large bowl, combine the papaya, beans, avocado, corn, raisins, peppers, cilantro, orange juice, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt.
Place tortilla strips on a baking sheet coated with cooking spray; sprinkle with remaining chili pepper. Bake at 350° for 8-10 minutes or until crisp. Serve with salad. Yield: 4 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1-1/4 cups salad with about 10 tortilla ribbons equals 321 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 380 mg sodium, 58 g carbohydrate, 11 g fiber, 9 g protein.

Originally published as Tropical Fusion Salad with Spicy Tortilla Ribbons in Taste of Home April/May 2010, p53