Salmon, Black Bean, and Corn Tostada

Serves 4
Hands-on Time: 20m
Total Time: 20m

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.

Tip

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

Nutritional Information

Calories 445; Calories From Fat 145; Fat 16g; Sat Fat 2g; Cholesterol 107mg; Sodium 667mg; Protein 45g; Carbohydrate 31g; Sugar 3g; Fiber 6g; Iron 3mg; Calcium 72mg