Photo of Mexican black bean salad tostada by WW

Mexican black bean salad tostada

2 - 3
PersonalPoints™ per serving
Total Time
29 min
28 min
1 min
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.


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


¼ cup(s), diced

Canned green chile peppers

¼ cup(s), diced

Fresh lime juice

3 Tbsp


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


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