This Mexican specialty features avocado, corn and lime juice tossed together and piled high on crunchy corn tortillas. This tostada recipe is also WW friendly. Find this deliciousness at
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Mexican Black Bean Salad Tostada

Course Main Course
Cuisine Mexican
Keyword tostada
Prep Time 29 minutes
Cook Time 1 minute
Total Time 30 minutes


  • 1 cup canned black beans, rinsed and drained
  • 12 cherry tomatoes, halved
  • 1/2 cup water chestnuts, drained and diced
  • 1/4 cup frozen corn kernels, sweet and rinsed under hot water to defrost
  • 1/4 cup avocado, diced
  • 1/4 cup canned green chili peppers, diced
  • 3 tbsp lime juice
  • 2 tbsp cilantro, fresh and chopped
  • 2 tbsp minced, uncooked red onion
  • 1 large garlic clove, minced
  • 1 tsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1 tsp table salt
  • 4 small corn tortillas


  • Combine all ingredients, except tortillas, in a large bowl.  Mix to combine.
  • Toast tortillas and top each of the four tortillas with approximately 3/4 cup of black bean salad.  


Yields 1 tostada per serving. Each serving is 2 SmartPoints on the FreeStyle program.
Note:  This recipe can easily be doubled for larger gatherings.