2

Mexican Black Bean Salad Tostada

Total Time
29 min
Prep
28 min
Cook
1 min
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 large clove(s), minced

olive oil

1 tsp

ground cumin

1 tsp

table salt

¼ tsp

corn tortilla(s)

4 small

Instructions

  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.
Notes
This recipe can easily be doubled for larger gatherings.

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