Salmon, Black Bean, and Corn Tostadas

Salmon, Black Bean, and Corn Tostadas
Romulo Yanes
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1
tablespoon
olive oil
4
6-ounce
pieces skinless salmon fillet
kosher salt and black pepper
4
tostada shells
1
cup
black beans, rinsed
1
cup
fresh corn (from 1 or 2 ears)
1 1/2
cups
shredded romaine lettuce
1/2
cup
salsa verde
1
lime, cut into wedges

Directions

  1. Heat the oil in a large skillet over medium heat.
  2. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 5 to 6 minutes per side.
  3. Using a fork, flake the salmon into pieces.
  4. Dividing the ingredients evenly, top the tostada shells with the salmon, black beans, corn, lettuce, and salsa. Serve with the lime wedges.
Sara Quessenberry
July 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 145
  • Fat 16 g
  • Sat Fat 2 g
  • Cholesterol 107 mg
  • Sodium 667 mg
  • Protein 45 g
  • Carbohydrate 31 g
  • Sugar 3 g
  • Fiber 6 g
  • Iron 3 mg
  • Calcium 72 mg
What does this mean? See Nutrition 101.

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