Tropical Fusion Salad

Mark has been asking me to make this salad since I bought the magazine with the picture on he cover. I finally accumulated all of the ingredients and decided to try it out with our C2 group tonight. They seemed to like it, but I thought it was just okay. I've decided that I'm not a fan of papaya. I got this recipe from Taste of Home May 2010.

Ingredients:
2 cups cubed peeled papaya (I used 2 and did not measure)
1 can (15 oz) black beans, rinsed and drained
1 medium avocado, peeled and cubed
1 cup frozen corn, thawed (I used canned shoepeg corn)
1/2 cup golden raisins (i omitted)
2 serrano peppers, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 Tbsp lime juice
1 Tbsp cider vinega
2 garlic cloves
2 tsp ground ancho chili peppers, divided (I used chili powder)
1/4 tsp sugar
1/4 tsp salt
2 corn tortillas cut into strips

In a large bowl, combine the papaya beans, avocado,corn, raisins, peppers, cilantro, OJ, lime juice, vinegar, garlic, 1/2 tsp chili pepper, sugar, and salt.
Place tortilla strips on a baking sheet coated with cooking spray; sprinkle with remaining chili pepper. Bake at 350 degrees for 8-10 minutes or until crisp. Serve with salad.

Serve with tortilla chips instead of baking the corn tortillas for time saver.

Jill