Tropical Fusion Salad
WITH Corn Tortillas
Calories 297 (25% from fat)
Fat 8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 329 mg.
Carb 51 gram
Fiber 11 gram
Sugar 15 gram
Sugar Alcohol 0 gram
Protein 9 gram
WITHOUT Corn Tortillas
Calories 271 (26% from fat)
Fat 8 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 324 mg.
Carb 46 gram
Fiber 10.5 gram
Sugar 15 gram
Sugar Alcohol 0 gram
Protein 8 gram
Ingredients
2 cups papaya, peeled and cubed
1 can (15 oz.) reduced sodium black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed (About 9.6 oz.)
1 cup frozen corn, thawed
1/4 cup golden raisins
1/4 cup fresh cilantro, minced
1/4 cup orange juice
1 jalapeno or serrano pepper, seeded and minced
2 Tbsp. lime juice
1 Tbsp. apple cider vinegar
2 garlic cloves (2 tsp.), minced
1/4 tsp. sugar
1/4 tsp. salt
2 tsp. ancho chili pepper, ground and divided
buttery cooking spray
2 corn tortillas (6 inches), cut into 1/4-inch strips
OR
tortilla chips
Fruits and veggies blend for this spicy-sweet delight. We were sent this recipe from TasteofHome.com, and our tasting panel loved it. We have the nutritional breakdown WITH and WITHOUT the corn tortillas if you want to use your own brand of tortilla chip.
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, stir together all the ingredients EXCEPT 1 1/2 teaspoons ancho chili pepper, the cooking spray and the corn tortillas.
3. Lightly coat a baking sheet with the cooking spray.
4. Place the cut tortilla strips on the baking sheet and spray them with butter. Then sprinkle the remaining 1 1/2 teaspoons ancho chili pepper on the top. Bake 8-12 minutes, until they are crisp.
5. Divide the salad into 4 servings and top with tortilla strips. (You can also use tortilla chips if you don't want to bake your own.)
Yield: 4 Servings
