Recipe - Easy Bean Tostada

SALSA
1 One half cup Chopped tomatoes (peeling is
optional)
One half cup Minced red onion
One half cup Minced red bell pepper
One half cup Minced green bell pepper
3 tablespoon Minced cilantro (optional)
1 Garlic clove, minced
3 tablespoon Extravirgin olive oil
Chili powder and cayenne to
taste

GUACAMOLE
1 lg Avocado
2 teaspoon Lemon juice
One half teaspoon Ground cumin
One fourth teaspoon Dried oregano

TOSTADA
4 cup Shredded Iceberg lettuce
4 cup Shredded Romaine lettuce
1 cup Corn, cut from cob and
steamed with One fourth cup green
onions
1 cup Alfalfa sprouts
One fourth cup Finely grated carrot
1 cup Cubed tomato
1 One half cup Refried pinto beans, heated
3 Corn tortillas, heated on a
dry skillet until soft
Olives, for garnish

1. Prepare salsa by combining the chopped and minced ingredients. Stir in
the olive oil and seasonings.

2. Prepare guacamole by mashing the avocado in a bowl and mixing in the
other ingredients.

3. Place the shredded lettuces in a large salad bowl.
Add the corn mixture, alfalfa sprouts, carrot and tomato. Add Three fourths cup of
the salsa and toss well.

4. Place hot tortillas on 3 large salad plates. Top with refried beans
and equal portions of salad. Top with guacamole. Drizzle extra salsa over
the top and garnish with olives.

From _The American Vegetarian Cookbook_ by Marilyn Diamond

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini