Mini Tostada Salads

**From Our Best Bites cookbook "Savoring the Seasons"

6-8 small flour tortillas

2 cups shredded romaine lettuce

1 tomato, diced

1/4 frozen corn, thawed

1/4 cup canned black beans, rinsed

2 TBSP sliced green onions

2 TBSP chopped Cilantro

1/2-1 cup shredded, or finely diced, grilled chicken (optional)

Vinaigrette:

2 TBSP white wine vinegar

2 TBSP canola oil

2 tsp honey

1/8 tsp kosher salt

2 cracks black pepper

1/2 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

Dash hot sauce

1) Preheat oven to 400 degrees

2) Warm tortillas in microwave for 20-30 seconds until soft and pliable. Quickly press each one into the well of a muffin tin, carefully overlapping sides if necessary and making the bottom as flat as possible. Bake 10-15 minutes, until golden brown.

3) While tortillas are baking, combine lettuce, tomato, corn, beans, green onions, and cilantro. 

4) For the Vinaigrette: Place all ingredients in a jar with a tight-fitting lid and shake vigorously for 1 minute. Dressing can be prepared up to several days in advance and stored in the fridge.

5) When tortillas are done, remove from muffin tin and set on a wire rack to cool. Once completely cooked, toss salad, adding in grilled chicken (optional) and desired amount of dressing together and fill each tortilla cup.