Mexican black bean salad tostada
2 - 3
PersonalPoints™ per serving
Total Time
29 min
Prep
28 min
Cook
1 min
Serves
4
Difficulty
Easy
This well-loved Mexican dish features black beans, jicama, avocado, corn, lime juice, and seasonings tossed together and piled up high on top of crunchy tortillas, and it’s ready in less than 30 minutes. This vegetarian entrée requires minimal cooking—just toasting the tortillas—and is mostly vegetable prep. Feel free to use fresh corn instead of frozen. Jicama is a tuber that is juicy, slightly sweet, and wonderfully crunchy, similar in texture to an crisp apple. You need to peel jicama’s thick, papery skin, but use a sharp chef’s knife, not a vegetable peeler, for the best results. This recipe can easily be doubled for larger gatherings.
Ingredients
Canned black beans
1 cup(s), rinsed, drained
Grape tomatoes
12 medium, halved
Uncooked jicama
½ cup(s), diced
Frozen corn kernels
¼ cup(s), sweet, rinsed under hot water to defrost
Avocado
¼ cup(s), diced
Canned green chile peppers
¼ cup(s), diced
Fresh lime juice
3 Tbsp
Cilantro
2 Tbsp, fresh, chopped
Uncooked red onion(s)
2 Tbsp, minced
Garlic clove(s)
1 large clove(s), minced
Olive oil
1 tsp
Ground cumin
1 tsp
Table salt
¼ tsp
Corn tortilla(s)
4 small