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Mexican Black Bean Salad Tostada

Mexican Black Bean Salad Tostada

Ingredients

  • 1 cup drained and rinsed canned black beans
  • 2 tablespoons chopped, minced uncooked red onions
  • 1 large garlic clove, minced
  • 1/2 medium uncooked jicama, peeled and diced
  • 1/4 cup sweet, defrosted frozen corn kernels
  • 1/4 cup sliced and diced avocado (about 1/2 small avocado)
  • 1/2 cup halved grape tomatoes (about 12 tomatoes)
  • 4 tablespoons diced canned green chili peppers
  • 3 tablespoons fresh lime juice, from about 1 large lime
  • 2 tablespoons fresh, chopped cilantro
  • 1 teaspoon olive oil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon table salt
  • 4 corn tortillas, small variety

Directions

  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.

Note

  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 185 kcal cal., 3.5 g fat (0.5 g sat. fat), 34 g carb., 11 g fiber, 3 g sugar, 7 g pro., 2 mg calcium, 0 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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