*  Exported from  MasterCook II  *

                             Mexican Tortilla Salad

Recipe By     : Chef Du Jour Dean Fearing Show #DJ9065
Serving Size  :      Preparation Time :
Categories    : Mexican                          Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       5  c             Corn oil -- +3 tb, divided
      16                Corn tortillas -- julienned *
     1/2  c             Black beans -- cooked, drained
     1/2  c             Jicama -- 1/4" diced
     1/2  c             Red bell pepper -- 1/4" diced
     1/2  c             Yellow bell pepper -- 1/4" diced
   1 1/2  tb            Fresh lime juice
       1  tb            Fresh cilantro -- finely chopped
       2                Serranos -- seeded,
                        - finely chopped
                        Salt

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

Heat 5 cups corn oil to 325°F 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 tb 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.


                    - - - - - - - - - - - - - - - - - -