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Mexican Black Bean Salad Tostada
2
Points® value
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), 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