Dana’s Black Bean Tostada

A very dear friend shared this recipe with me, when she came for a visit a couple of years ago.  We love it and I always think of Dana when we have it.

1 small jicama, diced small

1 large or 2 regular cans of black beans (drain and rinse)

2 avocados, diced

3/4 cup frozen corn (rinse until thawed)

2 Tbsp lime juice

1 carton of cherry tomatoes (half each tomato)

2 large cans of green chiles

lots of cumin

cilantro to taste (we use one small bundle)

4 green onions with stems, chopped

1 clove of garlic, minced

salt to taste

Chop and mix all ingredients.  It’s better if chilled over night.  Serve with tortillas or pita chips.  We use the round crunchy corn tortillas.  I get them on the bread aisle.  They’re in a tall bag.

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