Tostada Salad!

Hi everyone, today I'm making another salad for my diet! Hopefully you will like this one! This is one is one of my favorites, but again, I really do love salads! so I think I will just keep on talking about how much I love every salad I post here...

I have two more salads to come, Tuna salad and steak salad... like this one, they can be serve as a main dish! Enjoy!

If you are looking for more healthy recipes please check out Anna from EZglutenfree
her recipes are really easy and delicious and if you are not in a gluten free diet, her recipes can be
easily modified to meet your own diet or not diet at all!  Visit her blog HERE!!!

Serves 4-6
Ingredients:

for the salsa vinaigrette dressing:
1/3 cup of red onions
1/3 cup of chopped tomatoes
1/4 cup of chopped cilantro
1 chopped jalapeno pepper
1 garlic clove finely minced
1/2 cup of extra virgin olive oil
2 teaspoons of Dijon mustard
salt and black pepper to taste
3/4 of a teaspoon of ground cumin
juice of 1 lime, (about 3 tablespoons)

for the salad:
1/2 an iceberg lettuce, chopped in big chunks
1 bell pepper, chopped, any color
3 ears of yellow corn, (or 1 can of corn kernels)
2 Avocados (1 is enough for 2 servings)
1/2 cup of shredded cheese, (I'm using a Mexican blend but use your favorite cheese)
1 can of black beans
Tostadas (2 per serving, you can make your own or buy them at the store)

For the tostadas:
Corn tortillas (2 per serving)
pinch of salt, black pepper, and chili powder
1 tablespoon of olive oil.

If you are making your own tostadas, preheat the oven to 400°.
Brush the corn tortillas with olive oil and season with a pinch of salt, black pepper and chili powder on both sides, bake in the oven for about 10 minutes or until golden brown and crisp. Set aside. (skip this step if you bought the tostadas at the grocery store!)

Simmer the corn in boiling water for about 15 minutes or until tender, remove from the heat and set aside to cool. (if you are using a can of corn kernels, skip this step)

Dressing:
Combine all the ingredients together: tomatoes, red onion, cilantro, jalapeno pepper and garlic, season with half a teaspoon of salt and half a teaspoon of ground black pepper, and 3/4 teaspoon of ground cumin, plus two teaspoons of dijon mustard,
the juice of one lime and 1/2 cup of olive oil, mix all the ingredients together and set aside.

Salad
Wash the lettuce and cut it in big chunks.
Rinse and drain the black beans and set aside.

Once the corn is cool enough to handle, remove the kernels from the Cob with a paring knife. Set aside.

Once you have all the ingredients ready, it is time to assemble the salad.
You can go ahead and combine all the ingredients in a big serving bowl. (do not add the tostadas to the bowl). Add the dressing just before you are ready to eat.
Serve the salad on top of a tostada and garnish with another tostada on top.

I prefer to assemble my salad just before eating, I do not like mixing all the ingredients together, so, I place a tostada on my plate, top it with about 1/2 cup of lettuce, 2 tablespoons of black beans, 2 tablespoons of bell peppers, 1 tablespoon of corn kernels, add some left over chicken, sprinkle with some cheese, garnish with 1/2 an avocado, and top it with tortilla chips or another tostada, add the dressing just before eating and that's it!  Enjoy!

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