Cucumber Black Bean and Chayote Salad with Spice Tortilla Strips

Diet.Chef's picture

Jan. 04, 2011


Flour tortillas 2 , halved and cut into 1/4
Canola oil 2 Teaspoon
Chili powder 1 Teaspoon
Salt 3/4 Teaspoon
Cayenne 1/4 Teaspoon
Chayote 1 , pitted and cut into 1/2
Canned black beans 15 1/2 Ounce , drained, rinsed (1 Can)
Cucumber 1 , peeled, seeded, and cut into 1/2
Cherry tomatoes 1 Cup (16 tbs) , halved
Avocado 1/2 , cut into 1/2
Chopped cilantro 3 Tablespoon
Orange juice 3 Tablespoon
Lime juice 2 Tablespoon
Sugar 1 Teaspoon


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

Nutrition Facts

Serving size Complete recipe

Calories 983Calories from Fat 296

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 3701 mg154.21%

Total Carbohydrates 142 g47.3%

Dietary Fiber 36 g144%

Sugars 29 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet