Cucumber Black Bean and Chayote Salad with Spice Tortilla Strips
|Flour tortillas||2 , halved and cut into 1/4-inch-wide strips (8 Inch)|
|Canola oil||2 Teaspoon|
|Chili powder||1 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|
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.