Title: Mexican Tortilla Salad
Categories: Ew, Text, Import
Yield: 1 Servings

5 c Plus 3 tablespoons corn
-oil,; divided
16 Corn tortillas,; julienned;
1/2 c Cooked, drained black beans
1/2 c 1/4-inch diced jicama
1/2 c 1/4-inch diced red bell
-pepper
1/2 c 1/4-inch diced yellow bell
-pepper
1 1/2 tb Fresh lime juice
1 tb Finely chopped fresh
-cilantro
2 Serrano chilies,; seeded
-and finely chopped
Salt

Heat 5 cups corn oil to 325 degrees in a deep fryer or high-sided saucepan.
When hot, add half of the tortilla strips. Stirring constantly, fry for 35
seconds or until crisp. Do not overcook or tortillas will lose their color
and burn. Remove from oil with a slotted spoon and drain on paper towels.
Repeat with remaining tortillas.

In a large bowl combine beans, jicama, bell peppers, 3 tablespoons corn
oil, lime juice, cilantro and chilies; season to taste with salt and toss
to mix. Gently toss in tortilla threads, being careful not to break them
but making sure they are well coated with dressing. Serve immediately.

* Red and blue corn tortillas may be found at Mexican markets or specialty
food stores

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065

Posted to MC-Recipe Digest V1 #228

Date: Sat, 28 Sep 1996 07:47:43 -0400

From: Rowaan

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