A Salad With Crunch And Substance Bean And Vegetable Tostadas Recipes

MEDITERRANEAN BEAN SALAD RECIPE

Steps:

• Make the balsamic vinaigrette and set it to the side.
• Next, slice the bell peppers into large sides, see video.
• Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.
• Add the vegetables to a hot grill (450° to 550°) and cook for 2 minutes per side or just until grill marks are formed but the vegetables still have a crunch to it.
• Chill the vegetables completely in the refrigerator, which takes about 15 minutes.
• Drain the beans and rinse under cold water in a colander and then add them to a large bowl.
• Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.
• Add in the parsley, salt, pepper, and balsamic vinaigrette and mix until combine.
• Serve with a garnish of fresh basil and oregano.

A SALAD WITH CRUNCH AND SUBSTANCE: BEAN AND VEGETABLE TOSTADAS

Steps:

• Heat 1/8 to 1/4-inch oil over medium high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot.
• Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve.

BEAN AND VEGETABLE SALAD

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

A SALAD WITH CRUNCH AND SUBSTANCE: BEAN AND VEGETABLE TOSTADAS

Steps:

• Heat 1/8 to 1/4-inch oil over medium-high heat. Fry tortillas 30 seconds on each side to light golden, 1 tortilla at a time. Drain tortillas on brown paper sack. Season with a little coarse salt while hot.
• Heat beans in microwave or small pan over moderate heat. Spread hot beans on tortillas and top with a handful of shredded smoked Cheddar or Jack cheese. Top cheese with shredded lettuce, diced tomato bits, and chopped onion. Garnish tostadas with chopped fresh cilantro or parsley and serve.