Mexican Black Bean Salad Tostada
2
Points®
Temps total: 29 min • Préparation: 28 min • Cuisson: 1 min • Portions: 4 • Difficulté: Facile
This Mexican specialty features jicama, avocado, corn and lime juice, tossed together and piled up high on top of crunchy tortillas.
Ingrédients
Canned black beans
1 cup(s), drained and rinsed
Red onion
2 tbsp(s), chopped, minced
Garlic
1 clove(s), large, minced (about 1 Tbsp)
Uncooked jicama
½ medium, peeled and diced (about 1/2 cup)
Frozen corn
¼ cup(s), sweet, rinsed under hot water to defrost
Avocado
¼ medium, diced (about 1/2 a small avocado)
Grape tomatoes
½ cup(s), or cherry tomatoes, quartered (about 12 tomatoes)
Canned green chili peppers
4 tbsp(s), diced
Fresh lime juice
3 tbsp(s), from about 1 large lime
Cilantro
2 tbsp(s), fresh, chopped
Olive oil
1 tsp(s)
Cumin seeds
1 tsp(s)
Table salt
¼ tsp(s)
Corn tortilla
4 medium
Instructions
1
In a large bowl, combine beans, onion, garlic, jicama, corn, avocado, tomatoes, green chilies, lime juice, cilantro, oil, cumin and salt; mix to combine.
2
Toast tortillas. Top each tortilla with about 3/4 cup of salad. Serve.
3
Yields 1 tostada per serving.
Les autres ont aussi aimé
Rejoignez le programme de perte de poids #1 recommandé par les médecins*
*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.