Recipe - Mexican Tortilla Salad

5 cup Plus 3 tablespoons corn
oil,; divided
16 Corn tortillas,; julienned;
One half cup Cooked, drained black beans
One half cup 1/4inch minced jicama
One half cup 1/4inch minced red bell
pepper
One half cup 1/4inch minced yellow bell
pepper
1 One half tablespoon Fresh lime juice
1 tablespoon 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 highsided 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 MCRecipe Digest V1 #228

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

From: Rowaan Rowaan@ix.netcom.com

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