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Cucumber Black Bean And Chayote Salad With Spice Tortilla Strips

Diet.Chef's picture
Ingredients
  Flour tortillas 2 , halved and cut into 1/4-inch-wide strips (8 Inch)
  Canola oil 2 Teaspoon
  Chili powder 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Chayote 1 , pitted and cut into 1/2-inch pieces
  Canned black beans 15 1⁄2 Ounce, drained, rinsed (1 Can)
  Cucumber 1 , peeled, seeded, and cut into 1/2-inch pieces
  Cherry tomatoes 1 Cup (16 tbs), halved
  Avocado 1⁄2 , cut into 1/2-inch pieces
  Chopped cilantro 3 Tablespoon
  Orange juice 3 Tablespoon
  Lime juice 2 Tablespoon
  Sugar 1 Teaspoon
Directions

1. Preheat oven to 400°F. Combine the tortilla strips with 1 teaspoon of the oil, the chili powder, 1/4 teaspoon of the salt, and the cayenne in a bowl; toss well to coat. Spread the tortillas in a single layer on a jelly-roll pan and bake until crisp, 5 to 6 minutes; set aside.
2. Heat a large nonstick skillet over medium-high heat. Swirl in the remaining 1 teaspoon of the oil; add the chayote. Cook until the chayote just starts to soften, 4-5 minutes. Remove from the heat and transfer to a bowl.
3. Add the black beans, cucumber, cherry tomatoes, avocado, cilantro, orange juice, lime juice, sugar, and the remaining 1/2 teaspoon of the salt to the chayote. Toss the salad with the dressing to coat. Gently stir in the tortilla strips and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Bean
Interest: 
Healthy

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