• Serves: 5 servings
  • Costs: Approximately $1.75 per serving

Tomato dressing:

  • 5.5 fl ounces/156 mL tomato paste
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon cumin
  • The freshly squeezed juice of 1 lime, or 2 teaspoons bottled lime juice


  • 1 medium-sized green pepper (about 1 cup), diced
  • 1/3 cup green onions, thinly sliced
  • 1/3 cup sliced green olives, drained
  • 19 fl ounce/540 mL/2 cups canned black beans, rinsed and drained
  • 1 large steak tomato or 2 medium-sized (about 2/3 to 1 cup), seeded and diced (see instructions below)
  • 1 ripe avocado, pitted, diced and peeled
  • The freshly squeezed juice of 1 lime, (about 2 tablespoons)


  • Corn Tostitos chips, scoops or rounds (the small ones)
  • 1-1/3 cups shredded, part-skim mozzarella and cheddar mix
  1. Stir the dressing ingredients together and refrigerate until needed.

  1. Place the green pepper, green onions and olives into a large mixing bowl. Rinse the beans in a colander, and then set aside to allow to drain. Slice the tomato in half, remove the stem, and scoop out the seeds with a tablespoon. Chop the tomato and then add to the salad. Toss the sliced avocado with lemon juice in a separate small bowl, before adding to the salad. Toss the salad with the dressing.

  2. Cover the salad with plastic wrap. Refrigerate for 30 minutes to 1 hour to allow the flavors to blend.

  3. Spread 1-1/2 cups of tostitos in a layer over each individual serving plate. Place 2/3 cup of the salad in dollops over the tostitos. Sprinkle with 1/3 cup shredded cheese. 

  4. Heat each individual serving in the microwave for 1 to 1-1/2 minutes, or until the cheese is melted and the salad is warm throughout.

Calories: 410 per serving; fat content: 14.5 g

Food writer: Carolyn Cashen

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