---------------------------SALSA---------------------------
1 1/2 c Chopped tomatoes (peeling is
-optional)
1/2 c Minced red onion
1/2 c Minced red bell pepper
1/2 c Minced green bell pepper
3 tb Minced cilantro (optional)
1 Garlic clove, minced
3 tb Extra-virgin olive oil
Chili powder and cayenne to
-taste
-------------------------GUACAMOLE-------------------------
1 lg Avocado
2 ts Lemon juice
1/2 ts Ground cumin
1/4 ts Dried oregano
--------------------------TOSTADA--------------------------
4 c Shredded Iceberg lettuce
4 c Shredded Romaine lettuce
1 c Corn, cut from cob and
-steamed with 1/4 cup green
-onions
1 c Alfalfa sprouts
1/4 c Finely grated carrot
1 c Cubed tomato
1 1/2 c Refried pinto beans, heated
3 Corn tortillas, heated on a
-dry skillet until soft
Olives, for garnish
1. Prepare salsa by combining the chopped and minced
ingredients. Stir in the olive oil and seasonings.
2. Prepare guacamole by mashing the avocado in a
bowl and mixing in the other ingredients.
3. Place the shredded lettuces in a large salad bowl.
Add the corn mixture, alfalfa sprouts, carrot and
tomato. Add 3/4 cup of the salsa and toss well.
4. Place hot tortillas on 3 large salad plates. Top
with refried beans and equal portions of salad. Top
with guacamole. Drizzle extra salsa over the top and
garnish with olives.
From _The American Vegetarian Cookbook_ by Marilyn
Diamond
