Mexican Black Bean Salad Tostada
Canned black beans
1 cup(s), drained and rinsed
Uncooked red onion(s)
2 tbsp(s), chopped, minced
1 clove(s), large, minced (about 1 Tbsp)
½ medium, peeled and diced (about 1/2 cup)
Frozen corn kernels
¼ cup(s), sweet, rinsed under hot water to defrost
¼ medium, diced (about 1/2 a small avocado)
½ cup(s), or cherry tomatoes, quartered (about 12 tomatoes)
Canned green chili peppers
4 tbsp(s), diced
Fresh lime juice
3 tbsp(s), from about 1 large lime
2 tbsp(s), fresh, chopped
- In a large bowl, combine beans, onion, garlic, jicama, corn, avocado, tomatoes, green chilies, lime juice, cilantro, oil, cumin and salt; mix to combine.
- Toast tortillas. Top each tortilla with about 3/4 cup of salad. Serve.
- Yields 1 tostada per serving.