Tropical Fusion Salad With Spicy Tortilla Ribbons

• 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 chili pepper, divided
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 2 corn tortillas (6 inches), cut into 1/4-inch strips
• Cooking spray

1. Preheat oven to 350u0b0. 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. Place tortilla strips on a greased
3. ; spritz with cooking spray. Sprinkle with remaining chili pepper. Bake 8-10 minutes or until crisp. Top salad with tortilla strips.

papaya, black beans, avocado, frozen corn, golden raisins, fresh cilantro, orange juice, serrano peppers, lime juice, cider vinegar, garlic, ground ancho chili pepper, sugar, salt, corn tortillas, cooking spray

Taken from www.tasteofhome.com/recipes/tropical-fusion-salad-with-spicy-tortilla-ribbons/ (may not work)