Ingredients:
1 cup(s) canned black beans, drained and rinsed
2 tbsp red onion(s), minced
1 large garlic clove(s), minced (about 1 Tbsp)
1/2 medium jicama, peeled and diced (about 1/2 cup)
1/4 cup(s) frozen corn kernels, sweet, rinsed under hot water to defrost
1/4 cup(s) avocado, diced (about 1/2 small avocado)
1/2 cup(s) grape tomatoes, halved (about 12 tomatoes)
4 tbsp canned green chili peppers, diced
3 tbsp fresh lime juice, from about 1 large lime
2 tbsp cilantro, fresh, chopped
1 tsp olive oil
1 tsp ground cumin
1/4 tsp table salt
4 small corn tortilla(s)

Serves: 4

Directions:
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.

Notes:
This recipe can easily be doubled for larger gatherings.

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