Photo of Mexican Black Bean Salad Tostada by WW

Mexican Black Bean Salad Tostada

2 - 3
PersonalPoints™ per serving
Total Time
29 min
28 min
1 min
This Mexican specialty features jicama, avocado, corn and lime juice, tossed together and piled up high on top of crunchy tortillas.


Canned black beans

1 cup(s), drained and rinsed

Uncooked red onion(s)

2 tbsp(s), chopped, minced

Garlic clove(s)

1 clove(s), medium, minced (about 1 Tbsp)

Uncooked jicama

½ medium, peeled and diced (about 1/2 cup)

Frozen corn kernels

¼ cup(s), sweet, rinsed under hot water to defrost


¼ medium, medium, diced (about 1/2 a small avocado)

Grape tomatoes

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

Olive oil

1 tsp(s)

Cumin seeds

1 tsp(s)

Table salt

¼ tsp(s)


  1. In a large bowl, combine beans, onion, garlic, jicama, corn, avocado, tomatoes, green chilies, lime juice, cilantro, oil, cumin and salt; mix to combine.
  2. Toast tortillas. Top each tortilla with about 3/4 cup of salad. Serve. Yields 1 tostada per serving.


This recipe can easily be doubled for larger gatherings. To lighten it up, omit the tortillas and serve with fresh pepper chunks for scooping or as a topping for grilled chicken or fish.