This month, I am happy to share this salad recipe from a fellow Pastor’s wife, Jacqui. Jacqui lives in Michigan (also my former home state, holla!) and comes from a long line of “foodies.” She learned to cook in junior high and developed a bigger love for it soon after she was married. Although she learned a lot from her parents, grandparents and a few cooking classes, she believes anyone can cook as long as they have a great recipe to follow. Jacqui, I agree!
Jacqui primarily cooks for her family, but as a Pastor’s wife, she often has opportunities to prepare meals for families in need. As she so greatly stated it, “Sometimes, the best way to show your love is to drop off a special dinner or dessert.” Here is a photo of Jacqui and her husband, Steve.
I like to ask my featured readers which kitchen tools they can’t live without, and Jacqui chose her KitchenAid stand mixer that she uses for just about everything. A close second is her immersion blender because it saves on time and clean up. That is actually a purchase that I’m hoping is in my near future! Her ideal cookbooks are ones that use fresh ingredients and her favorite recipes from Pennies on a Platter are the Kung Pao Chicken and Chocolate Peanut Butter Surprise Cookies.
Jacqui shared a few tips for this Tropical Fusion Salad recipe. When picking out a papaya, she recommends choosing one that is slightly soft, yet never mushy. If the papaya happens to be a bit hard, you can leave it in a warm place and allow it to ripen in just a day or two. The salad can be made ahead, as long as the dressing is added right before serving. She also often serves it as a salsa with tortilla chips. Yum!
Thank you, Jacqui, for sharing this recipe with us. We love having this healthy option now in our home. And, thank you for working so humbly as a Pastor’s wife and showing love towards many by making delicious meals for those in need. Your gifts from the kitchen are greatly appreciated, I’m sure of it!
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Tropical Fusion Salad
Yield: 4 servings
Recipe Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
2 cups peeled and cubed papaya
1 (15 ounce) can black beans, rinsed and drained
1 medium ripe avocado, peeled and cubed
1 cup frozen corn, thawed
1/2 cup golden raisins
1 serrano peppers, seeded and chopped
1/4 cup minced fresh cilantro
1/4 cup orange juice
2 tablespoons lime juice
1 tablespoon cider vinegar
1/4 teaspoon sugar
2 garlic cloves, minced
1/4 teaspoon salt
2 teaspoons ground ancho chili pepper, divided
2 corn tortillas (6 inches), cut into 1/4-inch strips
In a large bowl, combine the papaya, beans, avocado, corn, raisins, peppers, cilantro, orange juice, lime juice, vinegar, garlic, 1/2 teaspoon chili pepper, sugar and salt.
Lightly coat the tortilla strips with cooking spray, then place in a single layer on a parchment lined baking sheet. Sprinkle with remaining chili pepper. Bake at 350˚F for 8-10 minutes or until crisp. Serve on top of the salad.
Source: Jacqui, reader of Pennies on a Platter, originally from Taste of Home Cookbook