A Salad With Crunch And Substance Bean And Vegetable Tostadas Recipes

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THE CRUNCHIEST VEGETABLE SALAD



The Crunchiest Vegetable Salad image

A bowl of ice water stops the blanched vegetables from cooking and ensures they stay tender-crisp. The salt in the ice water seasons the veggies, all the while chilling them even further.

Provided by Chris Morocco

Yield Serves 4

Number Of Ingredients 14

For the vegetables:
1/2 English hothouse cucumber, very thinly sliced
4 small radishes, trimmed, very thinly sliced
2 scallions, very thinly sliced
1 pound mixed snap beans (such as green, wax, and/or Romano)
Kosher salt
4 ounces sugar snap peas
For the sesame-lime dressing and assembly:
3 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon soy sauce
2 teaspoons toasted sesame seeds
1/4 teaspoon sugar
Kosher salt, freshly ground pepper

Steps:

  • Prepare the vegetables:
  • Place cucumber, radishes, and scallions in a colander set inside a bowl of ice water. Press down on vegetables to submerge. Let soak, stirring occasionally, until very firm and crunchy, at least 15 minutes and up to 1 hour. Drain and pat dry.
  • Meanwhile, cook beans in a large pot of boiling generously salted water just until their color intensifies and they are barely softened, about 1 minute. Using a slotted spoon, immediately transfer to a large bowl of salted ice water (use about 1 Tbsp. salt for every 2 quarts water).
  • Return water in pot to a boil and repeat cooking process with sugar snap peas; add to bowl of ice water with beans. Let vegetables cool; drain and pat dry. Trim beans and remove strings from sugar snap peas. Slice into large pieces on a steep diagonal.
  • Make the dressing and assemble:
  • Whisk lime juice, oil, soy sauce, sesame seeds, and sugar in a large bowl; season dressing with salt and pepper. Add beans and peas and toss to coat. Taste and adjust seasoning if needed. Add cucumber, radishes, and scallions and toss to combine. Transfer to a platter.
  • Do Ahead
  • Beans and peas can be blanched 2 days ahead. Cover and chill. Dressing can be made 2 days ahead. Cover and chill.

CRISPY OVEN BEEF-AND-BEAN TOSTADAS



Crispy Oven Beef-and-Bean Tostadas image

A healthier way to make tostadas and better tasting. The simple secret to making crispy tostadas is baking the corn tortillas instead of frying.

Provided by Lela

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 3

Number Of Ingredients 14

½ teaspoon garlic salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin, or to taste
¼ teaspoon ground black pepper
½ pound ground beef
½ cup chopped sweet onion, or more to taste
1 clove garlic, minced
6 corn tortillas
2 tablespoons vegetable oil
2 cups refried beans
2 cups shredded lettuce, or as desired
1 ½ cups shredded Cheddar cheese
1 tomato, diced

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix garlic salt, onion powder, garlic powder, cumin, and black pepper together in a small bowl.
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Keep warm while preparing tostada shells.
  • Brush oil over both sides of tortillas and arrange on a baking sheet.
  • Bake tortillas in preheated oven until crisped on top, about 5 minutes. Flip tortillas and continue baking until other side crisps, 2 to 3 minutes more.
  • Heat refried beans in a saucepan over medium-low, stirring regularly until hot, about 5 minutes (see Cook's Note).
  • Divide refried beans between tostadas and spread over one side of each; spoon ground beef mixture over the beans. Top each tostada with lettuce, Cheddar cheese, and diced tomato.

Nutrition Facts : Calories 743.3 calories, Carbohydrate 56.1 g, Cholesterol 119.9 mg, Fat 40.7 g, Fiber 13.6 g, Protein 40.1 g, SaturatedFat 18 g, Sodium 1229.4 mg, Sugar 4 g

BEAN AND VEGETABLE SALAD



Bean and Vegetable Salad image

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1-1/2 cups frozen peas
1-1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

REFRIED BEAN TOSTADAS



Refried Bean Tostadas image

For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 tostadas.

Number Of Ingredients 12

6 flour tortillas (8 inches)
1/2 pound sliced fresh mushrooms
1 cup diced zucchini
2 tablespoons canola oil
1 jar (16 ounces) chunky salsa
1 can (7 ounces) white or shoepeg corn, drained
1 can (16 ounces) vegetarian refried beans, warmed
1-1/2 cups shredded lettuce
1-1/2 cups shredded cheddar cheese
2 medium ripe avocados, peeled and sliced
1-1/2 cups chopped tomatoes
6 tablespoons sour cream

Steps:

  • In a large ungreased skillet, cook tortillas for 1-2 minutes on each side or until lightly browned. Remove and set aside. , In the same skillet, saute mushrooms and zucchini in oil until crisp-tender. Add salsa and corn; cook for 2-3 minutes or until heated through. , Spread refried beans over each tortilla; top with lettuce, salsa mixture, cheese, avocados, tomatoes and sour cream.

Nutrition Facts : Calories 588 calories, Fat 31g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 1250mg sodium, Carbohydrate 60g carbohydrate (9g sugars, Fiber 12g fiber), Protein 19g protein.

A SALAD WITH CRUNCH AND SUBSTANCE: BEAN AND VEGETABLE TOSTADAS



A Salad with Crunch and Substance: Bean and Vegetable Tostadas image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 tostadas

Number Of Ingredients 9

Vegetable oil, for frying
4 (6-inch) corn tortillas
2 pinches coarse salt
1 (14-ounce) can spicy vegetarian refried beans (vegetarian beans contain no lard)
1 cup shredded smoked Cheddar, Monterey Jack, or pepper Jack
1 heart Romaine lettuce or 1/2 head of iceberg lettuce, shredded
2 small plum tomatoes, diced
1 small white skinned onion, finely chopped
2 tablespoons (a palm full) chopped cilantro or parsley

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.

CRUNCH SALAD



Crunch Salad image

This is a bit like a coleslaw, but much more interesting with the combination of the baby vegetables and the shoots.

Provided by Jamie Oliver

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 handfuls alfalfa and broccoli sprouts
2 handfuls mung bean sprouts
2 handfuls sunflower salad shoots
Mixed edible flowers
1 bunch fresh mint, leaves picked
2 baby courgettes (zucchini), sliced thinly lengthways
2 red chicory, cut in 1/2 then finely shredded
1 bunch baby carrots, sliced thinly lengthways
1/2 fennel bulb, halved and sliced finely
1 bunch French breakfast radishes, sliced lengthways
1 head celery, outer stalks and ends removed, halved and finely sliced lengthways
2 tablespoons French mustard
4 tablespoons creme fraiche
1 tablespoon olive oil
2 to 3 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Steps:

  • Mix all the vegetables together in a bowl. Now make your dressing by mixing all the ingredients together and toss the dressing with the salad.

TOSTADA SALAD



Tostada Salad image

Make and share this Tostada Salad recipe from Food.com.

Provided by pink cook

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb extra lean ground beef
1 small onion, chopped
1 (14 ounce) can red kidney beans, rinse and drained
1 (1 1/4 ounce) package taco seasoning mix
1 head lettuce, torn in pieces
4 ounces cheddar cheese, shredded
1 cup thousand island dressing
1 large avocado, sliced
tortilla chips (1 large package)
4 tomatoes, cut in wedges

Steps:

  • Brown ground beef and onion in skillet. Add beans and taco seasoning. Cover and simmer 10 minutes.
  • Combine lettuce, cheese, dressing, chips, avocado and tomatoes. Reserve a few chips, avocado and tomatoes for garnish. Add beef mixture and toss lightly.
  • Place in serving bowl and garnish with the reserved chips on top.
  • Note: you can also make it for 3-4 servings using half of the ingredients.

Nutrition Facts : Calories 510.9, Fat 31.1, SaturatedFat 8.8, Cholesterol 77.5, Sodium 552.2, Carbohydrate 30.9, Fiber 9.8, Sugar 10, Protein 29.5

BLACK BEAN TOSTADAS WITH CURLY ENDIVE SALAD



Black Bean Tostadas with Curly Endive Salad image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

3/4 teaspoon ground cumin
1 tablespoon wine vinegar, or to taste
3 tablespoons olive oil
a 15-to-16 ounce can black beans, rinsed and drained
1/4 cup chopped drained sun-dried tomatoes packed in oil
1 avocado (preferably California)
1 scallion, chopped
vegetable oil for frying the tortillas
two 7-inch corn tortillas
enough inner leaves of curly endives (chicory), torn into pieces, washed well and spun dry, to measure 3 cups
1/3 cup thinly sliced red cabbage

Steps:

  • In a small bowl whisk together the cumin, the vinegar, and salt to taste and whisk in the olive oil. In a bowl combine the beans, the tomatoes, the avocado, peeled, pitted, and cubed, and the scallion, stir in about two thirds of the dressing and salt and pepper to taste, and toss the mixture well. In a small skillet heat 1/2 inch of the vegetable oil over moderately high heat until it is hot but not smoking and in it fry the tortillas, 1 at a time, for 1 minute, or until they are crisp and golden, transferring them as they are fried to paper towels to drain. In another bowl toss the curly endive and the cabbage with the remaining dressing and salt and pepper to taste. Divide the tortillas between 2 plates, top them with the black bean mixture, and divide the curly endive salad between the plates.

SUMMER CRUNCH SALAD



Summer crunch salad image

The crunchiness of green beans works particularly well in this salad

Provided by Barney Desmazery

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable

Time 20m

Number Of Ingredients 7

200g pack small button mushroom , finely sliced
juice 1 lemon
200g green bean , trimmed
handful soft green herbs , such as basil, chervil, parsley and tarragon
100g cherry tomato , quartered
3 tbsp olive oil
75g parmesan (or vegetarian alternative), shaved into large curls

Steps:

  • In a bowl, toss mushrooms with half the lemon juice and set aside - the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
  • Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

Nutrition Facts : Calories 178 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.38 milligram of sodium

CRUNCHY VEGETABLE SALAD



Crunchy Vegetable Salad image

Trying to loose weight? Try this fantastic salad and enjoy without feeling sinful. Cooking time is the refrigerating time.

Provided by Charishma_Ramchanda

Categories     Peppers

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 small red cabbage, shredded
1/2 small green cabbage, shredded
2 medium carrots, grated
2 medium white radishes, grated
2 medium green bell peppers, de-seeded and chopped
2 cups sprouted green gram, blanched
2 teaspoons olive oil
5 tablespoons fresh orange juice
1 teaspoon mustard paste
1 tablespoon fresh lemon juice
salt
white pepper powder
1/2 cup roasted peanuts, coarsely crushed

Steps:

  • In a bowl, mix together the oil, orange juice, mustard paste, salt, lemon juice and white pepper powder.
  • Keep aside and keep refrigerated.
  • Now, prepare to wonderfully lay out this salad.
  • To do so, arrange red cabbage at the bottom of a serving bowl.
  • Next put a layer of green cabbage.
  • The third layer should be that of carrots, radish and capsicum.
  • Top off the salad with a sprinkling of bean sprouts.
  • Refrigerate the salad.
  • Prior to serving, sprinkle roasted crushed peanuts.
  • Shake the dressing very well.
  • Lace the salad with the dressing uniformly.
  • Serve rightaway.
  • Enjoy!

Nutrition Facts : Calories 264, Fat 16.8, SaturatedFat 2.4, Sodium 290.1, Carbohydrate 24.5, Fiber 7.8, Sugar 11.6, Protein 10.1

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