Photo of Black bean, tomato, and corn salad tostadas by WW

Black bean, tomato, and corn salad tostadas

4
2
2
SmartPoints® value per serving
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
4
Difficulty
Easy
This no-cook meal is perfect for a summer night when you’ve come home from the market with fresh tomatoes and corn. If you don’t want to serve the salad on tortillas, you can serve it over salad greens or baby spinach. You could also coarsely mash the beans for a creamy-chunky base to top with the all the other dressed vegetables. For a change of pace, substitute kidney, navy, or pinto beans for the black beans. Make a double batch of the salad and serve it at another meal on a bed of salad greens or inside halved pitas.

Ingredients

Fresh lime juice

3 Tbsp

Olive oil

1 tsp

Ground cumin

1 tsp

Table salt

¼ tsp

Canned black beans

1 cup(s), rinsed and drained

Grape tomatoes

½ cup(s), halved

Frozen corn kernels

¼ cup(s), thawed

Uncooked red onion(s)

2 Tbsp, chopped, minced

Cilantro

2 Tbsp, chopped

Jalapeño pepper(s)

1 medium, seeded and minced

Garlic clove(s)

1 medium clove(s), minced

Corn tortilla(s)

4 item(s), (6-inch), toasted

Instructions

  1. Whisk together lime juice, oil, cumin, and salt. Add beans, tomatoes, corn, chiles, onion, cilantro, and garlic and stir to combine.
  2. Place tortillas on 4 plates and top evenly with black bean mixture. Serve at once.
  3. Serving size: 1 tostada