Smoky Bean, Bacon and California Avocado Tostadas

1. 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.
2. Serve on Smoky Bean, Bacon and California Avocado Tostadas.

Smoky Bean, Bacon and California Avocado Tostadas

1. 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 in the refrigerator.
2. 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.
3. In a large mixing bowl, combine green beans, black beans, red kidney beans and bacon.  Pour on vinaigrette and gently toss to evenly coat. Chill until serving time.
4. To serve, spread a layer of bean and bacon salad on each crispy tortilla. Top with Marinated California Avocados and serve immediately.

Copyright © 2008, Mary Sue Milliken and Susan Feniger.