This well-loved Mexican dish features black beans, jicama, avocado, corn, lime juice, and seasonings tossed together and piled up high on top of crunchy tortillas, and it’s ready in less than 30 minutes. This vegetarian entrée requires minimal cooking—just toasting the tortillas—and is mostly vegetable prep. Feel free to use fresh corn instead of frozen. Jicama is a tuber that is juicy, slightly sweet, and wonderfully crunchy, similar in texture to an crisp apple. You need to peel jicama’s thick, papery skin, but use a sharp chef’s knife, not a vegetable peeler, for the best results. This recipe can easily be doubled for larger gatherings.

Mexican black bean salad tostada

cup(s) Canned black beans

tomatoes

Jicama

0.25 cup(s) Frozen corn sweet,

Avocado

0.25 cup(s) Canned green chile peppers diced

lime juice

Tbsp Cilantro fresh, chopped

Tbsp, minced Red onion

clove(s) Garlic minced

Olive oil

tsp Ground cumin

0.25 tsp Table salt

Corn tortilla

Image of Mexican black bean salad tostada

Combine all ingredients, except tortillas, in a large bowl; mix to combine.

Toast tortillas and top each with about 3/4 cup of salad; serve. Yields 1 tostada per serving.

mexican black bean salad tostada

Prep Time: 28 minutes

Cook Time: 1 minutes

Total: 29 minutes

Servings: 4

Ingredients

Instructions

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