Mexican black bean salad tostada
2
Points®
Total Time
30 min
Prep
28 min
Cook
2 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 item(s), halved
Jicama
½ cup(s), diced
Frozen corn
¼ cup(s), sweet, rinsed under hot water to defrost
Avocado
¼ cup(s), diced
Canned diced green chiles
¼ cup(s), drained
Fresh lime juice
3 Tbsp
Cilantro
2 Tbsp, fresh, chopped
Red onion
2 Tbsp, minced
Garlic
1 clove(s), minced
Olive oil
1 tsp
Ground cumin
1 tsp
Table salt
¼ tsp
Corn tortilla
4 tortilla(s), small
