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Salmon, Black Bean, and Corn Tostadas

Salmon, Black Bean, and Corn Tostadas
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Serves 4| Hands-On Time: | Total Time:



  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.
By August, 2010

Nutritional Information

  • Per Serving
  • Calories 445Calories From Fat 145
  • Fat 16g
  • Sat Fat 2g
  • Cholesterol 107mg
  • Sodium 667mg
  • Protein 45g
  • Carbohydrate 31g
  • Sugar 3g
  • Fiber 6g
  • Iron 3mg
  • Calcium 72mg
What does this mean? See Nutrition 101 .

Quick Tip

Corn on the cob
When cutting corn off the cob, place your cutting board in a rimmed baking sheet to catch flying kernels and juices.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.