| | SALSA |
| 1 1/2 | c | Chopped tomatoes (peeling is optional) |
| 1/2 | c | Minced red onion |
| 1/2 | c | Minced red bell pepper |
| 1/2 | c | Minced green bell pepper |
| 3 | tb | Minced cilantro (optional) |
| 1 | | Garlic clove, minced |
| 3 | tb | Extra-virgin olive oil |
| | Chili powder and cayenne to taste |
| | GUACAMOLE |
| 1 | lg | Avocado |
| 2 | ts | Lemon juice |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Dried oregano |
| | TOSTADA |
| 4 | c | Shredded Iceberg lettuce |
| 4 | c | Shredded Romaine lettuce |
| 1 | c | Corn, cut from cob and steamed with 1/4 cup green onions |
| 1 | c | Alfalfa sprouts |
| 1/4 | c | Finely grated carrot |
| 1 | c | Cubed tomato |
| 1 1/2 | c | Refried pinto beans, heated |
| 3 | | Corn tortillas, heated on a dry skillet until soft |
| | Olives, for garnish |
