Name: Black bean, tomato, and corn tostadas
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Mexican,Tex-Mex
Ingredients: 3 Tbsp fresh lime juice; 1 tsp olive oil; 1 tsp ground cumin; 0.25 tsp table salt; 1 cup(s) canned black beans rinsed and drained; 0.5 cup(s) grape tomatoes halved; 0.25 cup(s) frozen corn kernels thawed; 2 Tbsp, chopped uncooked red onion(s) minced; 2 Tbsp cilantro chopped, plus leaves for garnish; 1 medium jalapeño pepper(s) seeded and minced; 1 medium clove(s) garlic clove(s) minced; 4 item(s) corn tortilla(s) (6-inch), toasted

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Total Time: 0:18
Prep: 0:10
Cook: 0:08
Serves: 2
Difficulty: Easy

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, plus leaves for garnish
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

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

Notes

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.

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Black bean, tomato, and corn tostadas

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Black bean, tomato, and corn tostadas

A happier, healthier you starts here

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