Thursday, June 10

Tostada Salad

I made this healthy dinner last night, and it was super easy and minimal cooking. This is a picture of Tim's overloaded Tostada salad. Ingredients: 1 Can of Spicy Black Beans 1 Avocado Lettuce Corn on the Cob Red Onion (Green Onions might mix better) Grilled Chicken - (Whole Foods had this awesome Jamaican Jerk chicken marinaded) 2 Tomatoes Shredded Cheese Large Flour Tortillas Salsa (optional) Dressing: Oil Balsamic Vinegar Lemon Juice (or Orange juice) I boiled the corn for about 5 minutes and then cut the kernels off the cob to top the salad. Cut the chicken into 1/2 inch slices and grill for about 6-7 minutes. Chop up all the other ingredients as toppers. The best part about the recipe is that it is pretty healthy and nothing is fried. For the tostada bowl, I took a flour tortilla and wet both sides of the tortilla. Then using the can leftover from the Black beans, i draped the tortilla over the can and baked it in the over for about 5-7 minutes, until it was crispy. Make sure to watch them, because they can burn on the ends very easily. Lastly, whisk together the Olive Oil, Lemon and Vinegar and drizzle over the salad.

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