Recipe: Black Bean Ceviche Tostadas
You don't need anything fancy for a quick and healthy summer lunch. This Black Bean Ceviche is a winner when it comes to a quick meal that packs a nutritional punch. The combination of avocado and black beans will keep you satisfied as you enjoy the rest of your summer fun!
Black Bean Ceviche Tostadas
Source: Blue Zones
1 cup fully cooked black beans or pinto beans, drained
1 small tomato, diced
1 large avocado, diced
½ Persian cucumber, diced
¼ of a purple onion, finely chopped
The juice of one lemon
Finely chopped cilantro (to taste)
Sea salt and black pepper (to taste)
Corn tostadas or Nicoyan Corn Tortillas
- Mix all ingredients in a bowl.
- Serve with corn tostadas (either homemade or store-bought)