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

Black bean, tomato, and corn tostadas

4 - 6
PersonalPoints™ per serving
Total Time
18 min
Prep
10 min
Cook
8 min
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 medium, 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: 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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