Fiesta Tostada Salad

Tuesday, March 1, 2005

Spices Up Mexican-Style Feasts (NAPSA)—, a crisp baked corn tortilla topped with black beans, lettuce, tomato, green onions and feta cheese, is a colorful specialty that’s great for entertaining a hungry crowd.It has all the ingredients of a traditional dish with the right amount of palate-pleasing heat and a spicy, satisfying taste. It’s a great addition to your Cinco de Mayo menuor any big event on the calendar. Now that’s cause for a celebration.  Tortillas 1 tablespoonolive oil 2 teaspoons Tabasco brand pepper sauce 6 corn tortillas Salad 1 can (15 ounces) black beans, drained and rinsed 1 tablespoon fresh-squeezed lime juice 1 tablespoon Tabasco brand green pepper sauce 1 teaspoon ground cumin 1 teaspoon oregano leaves \ teaspoonsalt 2 cups shredded romaine lettuce leaves 2 medium tomatoes, chopped % cup feta cheese, crumbled 3 large green onions, thinly sliced Prepare Tortillas: Preheat oven to 350 F. Combine olive oil and Tabasco sauce in cup. Brush mixture on oneside of tortillas; place on cookie sheet. Bake 10 minutes or until tortillas are golden. Prepare Salad: Combine black beans, lime juice, Tabasco sauce, cumin, oregano and salt in medium bowl. Place onetortilla on plate. Top with % of bean mixture, lettuce, toma- toes, feta cheese and green onions. Repeat with remaining tortillas and salad mixture. Makes6 servings.

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