Tostada Salad Recipe

Wash and thoroughly dry the romaine lettuce. Chop or tear into bite-sized pieces to yield about 6 cups. Place in a large mixing bowl.

Dice the tomato into 1/2-inch pieces (about 1 cup) and add to the bowl.

Thinly slice the red onion into half-moons and add 1/2 cup to the bowl. If onion is strong, soak slices in cold water for 5 minutes, then drain.

Cut the avocado in half, remove the pit, dice and toss gently into the salad bowl to keep from mashing. Squeeze a little lime over the avocado to slow browning.

Crumble or break the queso fresco into small pieces and sprinkle over the salad base. Reserve a small pinch for finishing.

Prepare black beans

Drain and rinse canned black beans. Warm them in a small saucepan over low heat with 1/4 tsp salt and 1/4 tsp cumin for 3–5 minutes, stirring occasionally. Keep warm.

Prepare refried beans

Heat the 1/2 cup refried beans in a small saucepan or microwave-safe bowl until hot (about 2–3 minutes). If too thick, thin with 1–2 tablespoons of water and stir to smooth. Keep warm.

Grill the corn

Heat a cast-iron skillet or grill pan over medium-high heat. Toss corn kernels with 1 tbs olive oil, 1/4 tsp salt, and 1/4 tsp cumin. Spread in a single layer and cook until charred in spots, about 6–8 minutes, stirring occasionally. Remove from heat and let cool slightly.

Remove stem from the jalapeño, cut in half, and remove seeds for milder heat (leave some seeds if you want more heat). Roughly chop.

In a blender or using an immersion blender, combine the chopped jalapeño, 3 tbs extra-virgin olive oil, 2 tbs vinegar, 1 tbs fresh lime juice, 1 tsp honey, 1 clove garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth. Taste and adjust seasoning or acidity. If too thick, add 1 tsp water at a time to reach desired pourable consistency.

Warm tostadas and assemble beans

If desired, warm corn tostadas in a 350°F (175°C) oven for 3–5 minutes to refresh crispness. Spread about 2 tablespoons of warmed refried beans evenly on each tostada (reserve some beans if serving separately).

Plate the salad

Divide the romaine-tomato-onion-avocado mixture among 4 plates or serve family-style in a large bowl. Distribute grilled corn and black beans over the salad evenly.

Dress and finish

Drizzle the jalapeño vinaigrette over each portion (about 1–1.5 tbs dressing per plate, or to taste). Crumble remaining queso fresco over the top and sprinkle chopped cilantro if using. Squeeze the remaining lime half over each salad to taste.

Serve with tostadas

Place 1 tostada (topped with refried beans) alongside each salad serving. To eat, break pieces of the tostada and scoop salad toppings onto them, or serve components separately so diners can build their own tostada bites.