Name: Mexican Black Bean Salad Tostada
Prep time: 28 min
Cook time: 1 min
Total time: 29 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup(s) canned black beans rinsed, drained; 12 medium grape tomatoes halved; 0.5 cup(s) uncooked jicama diced; 0.25 cup(s) frozen corn kernels sweet, rinsed under hot water to defrost; 0.25 cup(s) avocado diced; 0.25 cup(s) canned green chili peppers diced; 3 Tbsp fresh lime juice; 2 Tbsp cilantro fresh, chopped; 2 Tbsp, minced uncooked red onion(s); 1 clove(s), large garlic clove(s) minced; 1 tsp olive oil; 1 tsp ground cumin; 0.25 tsp table salt; 4 small corn tortilla(s)

Total Time: 0:29
Prep: 0:28
Cook: 0:01
Serves: 4
Difficulty: Easy

This Mexican specialty features jicama, avocado, corn and lime juice, tossed together and piled up high on top of crunchy tortillas.

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 chili 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 clove(s), large, minced
olive oil

1 tsp
ground cumin

1 tsp
table salt

¼ tsp
corn tortilla(s)

4 small

Instructions

Combine all ingredients, except tortillas, in a large bowl; mix to combine.
Toast tortillas and top each with about 3/4 cup of salad; serve. Yields 1 tostada per serving.

Notes

This recipe can easily be doubled for larger gatherings.

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Mexican Black Bean Salad Tostada

A happier, healthier you starts here

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Mexican Black Bean Salad Tostada

A happier, healthier you starts here

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