Tropical Salad with Tortilla Chips

Preperation Time: 30 minutes
Servings: 4

Ingredients

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

Instructions

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 chips on a greased baking sheet; spritz with cooking spray. Sprinkle with remaining chili pepper (for a spicier version, also use a small amount of cayenne pepper). Bake 8 minutes or until crisp. Place the tortilla chips on the bottom of the salad plate in a circle around the edges. Place the salad on top of the chips.

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