Lick My Spoon | Bacon, Bean & Avocado Salad Tostadas from Top Chef Masters Mary Sue Milliken and Sus

Ingredients

• 2 large ripe California Avocados, seeded, peeled and cut into 1/2-inch dice
• 2 tablespoons extra virgin olive oil
• 3 tablespoons freshly squeezed lime juice
• 2 scallions, very thinly sliced
• 1/2 bunch cilantro, roughly chopped
• Salt and freshly ground black pepper, to taste
• 3 cups water
• 1 cup trimmed green beans, cut into 1-inch pieces
• 4 slices bacon, thinly sliced crosswise
• 2 tablespoons canola oil
• 3 tablespoons white wine vinegar
• 1 tablespoons honey
• 1 tablespoons Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 Jalapeño chiles (red and green), stemmed, seeded and thinly sliced
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can red kidney beans, drained and rinsed
• 1 handful frisée
• 4 (6-inch) corn tortillas