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Salmon, Black Bean, and Corn Tostadas
- 1 tablespoon olive oil
- 4 6-ounce pieces skinless salmon fillet
- 4 kosher salt and black pepper
- 1 cup tostada shells
- 1 cup black beans, rinsed
- 1 1/2 cups fresh corn (from 1 or 2 ears)
- 1/2 cup shredded romaine lettuce
- 1 salsa verde
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