Recipe: Mexican Salad on Grilled Tortillas

MEXICAN SALAD ON GRILLED TORTILLAS
Source: A Year in a Vegetarian Kitchen: Easy Seasonal Dishes for Family and Friends by Jack Bishop
Serves 4 as a main course

2 large ears corn, husks and silk removed
4 large flour tortilla (about 12 inches in diameter)
1 (15-ounce) can black beans, rinsed and drained
1 medium avocado, halved, pitted, scooped from the skin, and diced
2 Tablespoons minced fresh cilantro leaves
1 medium jalapeno chile, stemmed, seeded and minced
2 Tablespoons plus 1 teaspoons extra-virgin olive oil
2 Tablespoon fresh lime juice
Salt
6 cups packed stemmed arugula leaves
2 large ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices

Light the grill. Grill the corn, turning the ears several times, until the kernels are lightly charred, about 12 minutes. Transfer the corn to a cutting board to cool. Grill the tortillas, turning once, until streaked with grill marks, about 1 minute. Set the tortillas aside.

Combine the black beans, avocado, cilantro, chile, 1 Tablespoon of the oil, the lime juice, and salt to taste in a medium bowl.

When the corn is cool enough to handle, cut the ears in half crosswise with a chef's knife, stand each piece on its cut end, and slice downward several times to remove all the kernels. Add the corn kernels to the bowl with the black bean salsa and toss to combine. Adjust the seasonings, adding salt to taste.

Place the arugula in a medium bowl. Drizzle with 1 Tablespoon of the remaining oil and sprinkle with salt to taste. Toss to coat evenly.

Place the tomato slices in another medium bowl. Drizzle with the remaining 1 1/2 teaspoons oil and sprinkle with salt to taste.

Place 1 tortilla on each dinner plate. Spoon some black bean salsa over each tortilla. Divide the arugula evenly among the tortillas, top with several tomato slices, and serve.