Black Bean, Tomato & Corn Salad Tostadas
2
Points®
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)
Grape tomatoes
½ cup(s)
Frozen corn
¼ cup(s)
Red onion
2 Tbsp, chopped
Cilantro
2 Tbsp
Jalapeño pepper
1 medium
Garlic
1 clove(s)
Corn tortilla
4 tortilla(s), medium
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
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