Summer Veggies N More Tostada Salad |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I just love stuff like this in the summertime when veggies are fresh! Good with or without meat (chicken, beef or shrimp). So easy, great tasting, and adaptable to your tastes! The veggie mixture makes great salsa on it's own. Ingredients:
veggie mixture |
1 can yellow or white corn, drained |
1 can black beans, drained and rinsed |
1 can diced tomatoes, drained (or use fresh diced tomato in season) |
1 bunch chopped cilantro |
1 small red onion, chopped |
1 red bell pepper, chopped |
1 tablespoon minced garlic |
1 small can jumbo ripe olives, drained and sliced |
juice of one or two limes, to taste |
1 avocado, diced (optional) |
2 tablespoons olive oil, or to taste |
1 tsp. cumin |
salt and pepper to taste |
marinade |
3 t olive oil |
juice of one lime |
1 t cumin |
2 t garlic |
1/2 t cayenne pepper |
meat |
3 boneless chicken breasts |
or |
1 flank steak |
or |
1 lb shrimp, peeled and deveiend |
salad fixins |
4 10 flour tortillas |
olive oil |
romaine lettuce |
shredded moterrey jack cheese |
sour cream |
guacamole |
Directions:
1. VEGGIE MIXTURE
2. Combine corn, black beans, tomatoes, cilantro, red onion, green pepper, olives and garlic in a large bowl.
3. Gently mix in lime juice and avocado.
4. Drizzle with olive oil and season with cumin, salt, and pepper.
5. MARINADE & MEAT
6. Mix marinade ingregients
7. Pour into bag with chicken, steak or shrimp
8. Marinade in fridge at least 2 hours
9. Remove from marinade
10. Cut chicken or beef into strips
11. Saute
12. OR leave whole and grill, then cut into strips
13. SALAD FIXINS
14. Brush tortillas lightly with olive oil
15. Bake at 300 until crispy, about 10 minutes
16. Cover with lettuce leaves, veggie mixture, meat, and cheese
17. Top with sour cream and/or guacamole if desired
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