CUCUMBER BLACK BEAN SALAD

2 8” Flour Tortillas, cut into strips 2 Teaspoons Olive Oil 1 Teaspoon Chili Powder 1/4 Teaspoon Cayenne Pepper 1 Chayote, pitted and cut in 1/2" pieces 1 15 1/2 OZ Can Black Beans, drained and rinsed

1 Cucumber, peeled, seeded and chopped 1 Cup Cherry Tomatoes, halved 1/2 Avocado, cut in 1/2" pieces 3 Tablespoons Fresh Cilantro 3 Tablespoons Orange Juice 2 Tablespoons Lime Juice 1 Teaspoon Sugar

Preheat oven to 400°. Combine the tortilla strips with 1 teaspoon of the oil, the chili powder and cayenne pepper. Toss to coat well. Spread on to a cookie sheet and bake until crisp; 5-6 minutes. Heat the remaining oil in a pan and add the chayote. Cook until it softens 4-5 minutes. Transfer to a bowl. Add the beans and the remaining ingredients including the chayote. Toss well. Add the tortilla strips on top. Serve.

SERVINGS 6; CALORIES 151; FAT 6 g; PROTEIN 61 g; CARBS 5 g; FIBER 5 g; CHOL 0 mg; SODIUM 556 mg; CALC 61 mg SERVING SIZE= 1 Cup

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Updated 12/7/99