Tropical Fusion Salad with Spicy Tortilla Ribbons

Total Time:Prep/Total Time: 30 min.

Recipe by Jennifer Fisher, Austin, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

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

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
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Tropical Fusion Salad with Spicy Tortilla Ribbons

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Yield:4 servings
Prep:20 min
Cook:10 min
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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
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Directions

  1. 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. 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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