Pinto Bean Cheddar Tostadas With Fresh Corn Tomato Salad Recipes

PINTO BEAN, FRESH CORN AND TOMATO SALAD

Steps:

• Wash and drain the pinto beans, chop the tomatoes, onion and basil.
• Grill fresh corn on the bbq or outdoor/indoor grill until done.
• Cut off the kernals into a bowl.
• In the same bowl, combine the corn kernals, the pinto beans, tomatoes, onion and basil in large bowl.
• In a seperate small bowl whisk olive oil, lemon juice, parsley and garlic to blend.
• Pour the dressing over the corn mixture and stir to combine.
• Season with salt and pepper.
• Serve at room temperature.
• This dish can be made 4 hours ahead, just cover and chill.

PINTO BEAN TOSTADAS

Steps:

• In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

PINTO BEAN & CHEDDAR TOSTADAS WITH FRESH CORN & TOMATO SALAD RECIPE

Steps:

• 1. Prep ingredients Preheat oven to 450°F with racks in the center and upper third. Peel and finely chop 2 teaspoons garlic. Shuck corn, removing any strings, then cut kernels from cob. Core tomato, then finely chop. 2. Marinate tomatoes In a medium bowl, whisk to combine ½ teaspoon of the garlic, 4 teaspoons vinegar, 2 teaspoons oil, and a pinch each salt and pepper. Add tomatoes, stirring to combine. 3. Cook corn Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. Add corn and a pinch each salt and pepper. Cook, stirring, until corn is tender and browned in spots, 3-4 minutes. Transfer to bowl with tomatoes. Return skillet to stovetop. 4. Season refried beans Heat 2 tablespoons oil in same skillet over medium. Add 1½ tablespoons taco seasoning and remaining garlic; cook until fragrant, 30 seconds. Add beans and their liquid. Cook over medium-high until liquid is reduced by half, 5-6 minutes. Remove from heat. Mash beans with 2 tablespoons butter. Season to taste with salt and pepper. 5. Finish & serve Brush tortillas generously with oil and place on 2 rimmed baking sheets. Bake on center and top racks until lightly browned in spots, 8-10 minutes, rotating trays halfway. Flip tortillas. Top with refried beans and cheese. Return to oven until cheese melts, 5-6 minutes, rotating half way through. Serve tostadas with salad alongside. Enjoy! 6. Make it meaty! Top these veggie tostadas with grilled chicken strips or even crispy, rendered chorizo sausage for a little kick.

CORN, TOMATO AND BEAN SALAD

Steps:

• Combine corn, beans, tomatoes, onion and basil in large bowl.
• Whisk oil, lemon juice, parsley and garlic in small bowl to blend. Stir into corn mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill. Serve at room temperature.)