Tasty Tostada Salad

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Prep 30 minutes
Cook 30 minutes
Total 1 hour
A Latin American classic with a twist! This salad is full of crunchy cabbage on top of an even crunchier tostada. The vinaigrette adds a zing that really compliments the cheese and the beans. All in all, this is a salad you will make time and time again! This salad costs $2.80 per serving and $11.20 for the whole recipe. If you exclude the chicken breast the price goes down to about $2.50 per serving and $10 for the whole recipe.
Servings 4
Course Main Course
Cuisine Mexican
Servings4

Ingredients

Salad
  • 1 Green Leaf Lettuce Head
  • 1 Green Cabbage Head
  • 3 Tomatoes
  • .5 Onion
  • 1 Cilantro Bunch
  • 1 Lime Juiced
  • 1 cup Cotija Cheese
  • 3 tbsp Sour Cream
Vinaigrette
  • .5 cup Red Wine Vinegar
  • 1.5 cup Olive Oil
  • 2 tbsp Honey
  • 1.5 tsp Dried Oregano
  • 1.5 tsp Dijon Mustard
  • 2 Lime Juiced
  • 2 Lime
Beans
  • 2 cans Black Beans
  • 1.5 tsp Garlic Powder
  • 1 tsp Cumin
Additional Ingredients
  • 8 Tostadas
Optional
  • 10 oz Cooked and Diced Chicken Breast

Method

  1. Prepare Ingredients: Start by preparing all the ingredients for the salad. Cut the lettuce into bite-sized pieces. Finely shred cabbage with a knife or food processor. Finely grate the cotija cheese.
  2. Prepare Pico: Chop and combine tomatoes, onion, cilantro, and combine in a bowl. Juice lime and add to the bowl with a small amount of salt. Let sit for 20-30 minutes to allow the flavors to combine.
  3. Cook Chicken (Optional): If using, season chicken breast with salt and pepper and grill or sear until the internal temperature reaches 165°. Remove from the heat and cool to room temperature then cut into bite sized pieces.
  4. Prepare Black Beans: Empty cans of black beans into saucepan and heat until simmering. Season with salt, pepper, garlic, and cumin and let simmer for 15 minutes. Remove from heat and strain and reserve liquid. Place beans in a bowl and smash with a OXO Good Grips Stainless Steel Potato Masher with Cushioned Handle‘ rel=”noopener noreferrer”>potato masher or large fork, adding small amounts of the reserved liquid as needed until a thick paste is formed. I like to leave the mixture slightly chunky to give it some texture.
  5. Mix Vinaigrette: Combine all the ingredients for the vinaigrette into a small bottle or bowl. Juice limes and add to mixture. Stir until combined. Add salt, fresh ground pepper, and additional honey to taste.
  6. Mix Salad: Drain pico de gallo to remove as much liquid as possible. In a large bowl, combine lettuce, cabbage, pico de gallo (drained), cheese and chicken breast (if using).
  7. Assemble Salads: If making ahead, please see the meal prep tip below. If eating immediately, set two tostadas on each plate and spread an equal amount of the beans on each. In a large bowl combine the salad with the vinaigrette and stir to combine. Place an equal portion of the salad over the tostadas. Garnish with sour cream and additional grated cotija cheese if desired.
  8. Meal Prep Tip: As with all salads, it is important to keep the lettuce and other ingredients as dry as possible if you want it to last in the refrigerator. When combining all the ingredients for the salad in step 6, ensure the pico de gallo is as dry as possible. Store the salad, vinaigrette, beans and tostadas each in separate containers. When ready to serve, slightly warm the beans and spread onto the tostadas. Top with salad mixture and vinaigrette. If prepared properly, this salad can last up to two days in the refrigerator.