smashed feta tostadas with corn and bean salsa

Name: smashed feta tostadas with corn and bean salsa
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons red wine vinegar; Zest and juice of 1 lime; 1 teaspoon honey; 1 clove garlic, minced or grated; 1/4 teaspoon ground cumin; 1 1/2 teaspoons kosher salt, divided, plus more to taste; Freshly-ground black pepper; 1 (15-ounce) can black beans, drained, rinsed, and patted very dry; 1 (15-ounce) can black-eyed peas, drained, rinsed, and patted very dry; 1 red, orange, or yellow bell pepper, diced (or 4 diced mini peppers); 2 ears corn, shucked and kernels removed*; 1/2 pint cherry tomatoes, quartered; 1/2 red onion, diced; 1 jalapeño, seeded and minced; 1/2 cup loosely-packed finely-chopped fresh cilantro leaves and tender stems; 1 avocado, diced (optional; wait to add until just before serving); 1 (8-ounce) block feta cheese; Zest and juice of 1 lime; 1/4 cup chopped fresh cilantro leaves and tender stems; 2 tablespoons extra-virgin olive oil; 8 corn tortillas; Olive oil spray

the perfect vegetarian summer dinner

smashed feta tostadas with corn and bean salsa on outdoor table

This is the type of dish everyone will want the recipe for. The veggie-packed salsa is vibrant and refreshing, the homemade tostada shell is the perfect crunchy base, and the tangy smashed feta holds everything together. Plus, you can make the salsa ahead of time so day-of assembly is quick. …