SOUTHWESTERN SALAD

black beans

🥗Healthier: kidney beans

💰Cheaper: canned chickpeas

Kidney beans offer similar protein while chickpeas are often less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: sliced cucumbers

Mashed peas provide creaminess with fewer calories, while cucumbers are budget-friendly.

cheddar cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor without dairy.

tortilla strips

🥗Healthier: baked pita chips

💰Cheaper: crushed crackers

Baked pita chips are a healthier alternative, while crushed crackers can be more economical.

Start by making the dressing in a blender.

Add the juice of half a big lemon (about 3-4 tablespoons) to the blender.

Add one clove of garlic to the blender.

Add roughly chopped cilantro (about half a cup) to the blender, including the stems.

Add two tablespoons of sour cream to the blender.

Add half a teaspoon of salt, a quarter teaspoon of black pepper, and three-quarters of a teaspoon of cumin to the blender.

Blend the dressing until smooth and taste to adjust seasoning if necessary.

Transfer the dressing to the refrigerator to chill.

Prepare the tostada by brushing olive oil on both sides of five 10-inch tortilla breads.

Press each tortilla into a bowl shape and brush the bowl with olive oil.

Place the tortilla bowls in a convection oven preheated to 350 degrees Fahrenheit and toast until they hold their shape.

Chop the lettuce, red beans, black beans, corn, tomatoes, colorful peppers, and red onion for the salad.

In a smaller bowl, mix the chopped lettuce, red beans, black beans, frozen corn, tomatoes, colorful peppers, red onion, and cilantro.

Add the dressing to the salad mixture and mix well.

Fill the tostada bowl with the salad mixture and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens