Tropical Fusion Salad With Spicy Tortilla Ribbons

Contributed By: Parker


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


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.
2. Place tortilla strips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8 to 10 minutes or until crisp. Top salad with tortilla strips.

Helpful Hints:

Prize Winning Recipe
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!
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Nutrition Facts
1 serving: 321 calories, 8g fat (1g saturated fat), 0 cholesterol, 380mg sodium, 58g carbohydrate (20g sugars, 11g fiber), 9g protein.

Return To List Of Recipe Titles