Mexican Black Bean Salad Tostada

From Weight Watchers

Yields 4 servings at 3 points per serving

1 cup canned black beans, drained and rinsed
2 Tablespoons red onion, minced
1 large garlic clove, minced (about 1 Tablespoon)
1/2 half medium jicama, peeled and diced (about 1/2 cup)
1/4 cup frozen corn kernels, sweet, rinsed under hot water to defrost
1/4 cup avocado, diced (about 1/2 small avocado) *I liked it better without the avocado.
1/2 cup grape tomatoes, or cherry tomatoes, quartered (about 12)
4 Tablespoons canned green chili peppers, diced (drained)
3 Tablespoons fresh lime juice, from about 1 large lime
2 Tablespoons cilantro, fresh, chopped (dried cilantro tastes like straw, use fresh!)
1 teaspoon olice oil
1 teaspoon ground cumin
1/4 teaspoon table salt
4 small corn tortillas

Combine all ingredients, except tortillas, in a large bowl; mix to combine.
Toast tortillas and top each with about 3/4 cup of salad; serve.
Yields 1 tostada per serving.
Note: To make this a CORE item, omit the tortillas and serve with fresh pepper chunks for scopping or as a topping for grilled chicken or fish.
Consider using baked tortilla chips instead of the corn tortillas and serving this as a snack or appetizer.
Source: Weight Watchers. August 2006