Tropical Fusion Salad With Spicy Tortilla Ribbons Recipes

TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS

Tropical Fusion Salad with Spicy Tortilla Ribbons image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

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 chile pepper, divided
1/4 teaspoon sugar
1/4 teaspoon salt
2 corn tortillas (6 inches), cut into 1/4-inch strips
Cooking spray

Steps:

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., 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 : Calories 321 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 58g carbohydrate (20g sugars, Fiber 11g fiber), Protein 9g protein.

TROPICAL FUSION SALAD WITH SPICY TORTILLA RIBBONS RECIPE

Tropical Fusion Salad with Spicy Tortilla Ribbons Recipe image

How to make Tropical Fusion Salad with Spicy Tortilla Ribbons Recipe

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

Ingredients
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
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

Steps:

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.

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