Tropical Fusion Salad with Spicy Tortilla Ribbons
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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2 cups cubed peeled papaya
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1 can (15 ounces) black beans, rinsed and drained
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1 medium ripe avocado, peeled and cubed
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1 cup frozen corn, thawed
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1/2 cup golden raisins
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1/4 cup minced fresh cilantro
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1/4 cup orange juice
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2 serrano peppers, seeded and chopped
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2 tablespoons lime juice
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1 tablespoon cider vinegar
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2 garlic cloves, minced
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2 teaspoons ground ancho chile pepper, divided
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1/4 teaspoon sugar
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1/4 teaspoon salt
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2 corn tortillas (6 inches), cut into 1/4-inch strips
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Cooking spray
Directions
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1.
Preheat oven to 350°. In a large bowl, combine papaya, beans, avocado, corn, raisins, cilantro, orange juice, peppers, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt.
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2.
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.
Nutrition Facts
1 serving: 321 calories, 8g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 58g carbohydrate (20g sugars, 11g fiber), 9g protein.
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