Bacon, Bean, and Avocado Salad Tostadas

Ingredients:

For the marinated avocados:
2 large ripe California Avocados, seeded, peeled and cut into 1/2-inch dice
2 tablespoons extra virgin olive oil
3 tablespoons freshly squeezed lime juice
2 scallions, very thinly sliced
1/2 bunch cilantro, roughly chopped
Salt and freshly ground black pepper, to taste

For the tostadas:
3 cups water
1 cup trimmed green beans, cut into 1-inch pieces
4 slices bacon, thinly sliced crosswise
2 tablespoons canola oil
3 tablespoons white wine vinegar
1 tablespoons honey
1 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 Jalapeño chiles (red and green), stemmed, seeded and thinly sliced
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can red kidney beans, drained and rinsed
1 handful frisée
4 (6-inch) corn tortillas

Instructions:

Yield: 4 servings

Prepare the marinated avocados: in a medium mixing bowl, combine avocados with olive oil, lime juice, scallions, cilantro, and salt and pepper, to taste. Chill up to 30 minutes before serving.

Bring water to a boil in a saucepan with a large pinch of salt. Cook green beans until just tender, 3 to 4 minutes. Drain and scatter on a platter lined with paper towels. Set aside to cool.

Meanwhile, fry bacon in a skillet until crisp then drain on paper towels. Transfer a spoonful of bacon fat to a mixing bowl and add canola oil, vinegar, honey, mustard, salt, pepper and chiles. Whisk to form a vinaigrette.

In a large mixing bowl, combine green beans, black beans, red kidney beans, frisée, and bacon. Pour on vinaigrette and gently toss to evenly coat. Fry up the tortillas until crisp.

To serve, spread a layer of bean and bacon salad on each crispy tortilla. Top with marinated avocados and serve immediately.

From lickmyspoon.com