I decided to give this Mexican Black Bean Tostada Salad a try after a lovely day of being on the water and cooking out at a friend’s house near Annapolis. Sometimes getting out of DC, even just for a day, and enjoying a quieter and relaxing setting is all you need to recharge!
The outing put me in the mood for something that was light, yet flavorful. Plus, I was sent home with a bag full of corn on the cob that I needed to use up asap.
This recipe is a quick (10 minutes tops), easy (all you have to do is chop and measure) and healthy meal! It will definitely become a staple in my post-work dinner/lunch the next day routine as it allows me to indulge in my love of Latin flavors and taco salads without lots of calories/a tummy ache a few hours later.
All you do for this one is drain and rinse some black beans, and then chop up some red onions, garlic, jicama, avocado, and grape tomatoes. You combine all of this in a large bowl and add in some corn removed from the cob and canned green chiles.
Then you toss in some lime juice, lemon juice, cilantro, olive oil, cumin and salt and stir together to dress the veggies.
Then simply toast a corn tortilla in a toaster oven until crisped.
Serve the salad on top of the tortilla and with a little bit of sour cream.
That’s it. Simplest. Meal. Ever. And it is really delicious. The perfect no-cook meal for this oppressive DC heat wave we have been suffering through!
1 cup black beans, canned, drained and rinsed
2 tbsp red onions, diced
1 garlic clove, minced
1/2 cup jicama, diced
1/4 cup corn kernels, removed from cob or frozen
1/4 cup avocado, diced
1/2 cup grape tomatoes, halved
4 tbsp green chilies, canned and diced
3 tbsp lime juice, fresh
2 tbsp cilantro, fresh, chopped
1 tsp olive oil
1 tsp cumin, ground
Salt, to taste
4 small corn tortillas
Combine all ingredients, minus the tortillas in a large bowl, mix to combine
Toast tortillas in a toaster oven or in a dry skillet
Top each tortilla with salad mixture
Yields 4 servings, 1 tortilla topped with 3/4 cup of salad