Roast the corn kernels if not already roasted.

Halve the grape tomatoes.

Mince the garlic clove.

Dice the avocado.

Dice the jalapeno (seeds removed).

Dice the cilantro.

Thinly slice the scallions.

Rinse and drain the black beans.

Juice the limes.

In a large bowl, combine the roasted corn, grape tomatoes, minced garlic, diced avocado, diced cilantro, sliced scallions, black beans, and diced jalapeno.

Add olive oil and lime juice to the mixture.

Season with salt and pepper to taste.

Spoon the mixture onto your favorite tostada shells.

Serve immediately and enjoy!