Garlic Bread Salad with Black Beans and Salsa

Title:
Garlic Bread Salad with Black Beans and Salsa

Yield:
6 Servings

Categories:
Salsa,
Sandwiches,
Sunset




Ingredients:





     1 c  Garlic cloves -- peeled


     3 tb Olive oil


 1 1/2 c  Tomatoes -- seeded and


          Chopped


   1/2 c  Cherry tomatoes, yellow --


          Quartered


   1/4 lb Red onion, mild -- finely


          Chopped


     2    Sliced green onions -- ends


          Trimmed


     1    Jalapeno chile pepper --


          Stem, seed, mince


     1 tb Fresh cilantro -- finely


          Chopped


     2 tb Lime juice


    30 oz Black beans, cooked --


          Canned, rinsed


     1    Baguette -- slender


          Salt and pepper -- to taste






 1. MAKE GARLIC PASTE - Combine garlic and olive oil in a 12-inch skillet


 (nonstick).  Stir occassionally over medium-low heat until garlic is golden


 brown and soft when pressed, about 15 minutes.  As cloves brown, transfer


 from


 pan with a slotted spoon. Discard all but 1 tablespoon of the cooking oil.


 Return garlic to pan and mash with a fork or potato masher.


 


 2. SALSA and MASHED BEANS -  In a bowl, mix red and yellow tomatoes, red


 and


 green onions, chili, cilantro, and lime juice.  Drain beans, but about a


 quarter of them on a rimmed plate or shallow bowl.  Drain liquid from


 tomato


 salsa mixture onto the plate.  Mash the beans on the plate to a smooth


 paste,


 then stir in remaining whole beans.


 


 3.  Cut baguette in half lengthwise; broil halves 3 to 4 minches from heat


 until bread is lightly toasted, about 1 minute.  Spread halves equally with


 garlic paste. Return to broiler about 10 seconds to warm slightly.  Cut


 bread


 into 8 equal pieces and put 1 or 2 pieces on each plate.  Mound bean


 mixture


 on bread, then top with the tomato salsa.  Salt and pepper as wanted.


 


 Serve from 4 to 8.  Maura Devlin, "Food and Entertaining"


 


 Pat's Notes: I used 1/3 cup garlic spread (Price Club), warmed first in the


 micro at 70% 2 minutes; stirring in the oil after 1 minute.  No yellow


 tomatoes so used yellow bell pepper pieces.


 


 July 1996 - McRecipe, Path from Calif


 


 Posted to MC-Recipe Digest V1 #150


 


 Date: Sat, 13 Jul 1996 11:25:22 -0700 (PDT)


 


 From: PatH 


 


 Recipe By     : Sunset Magazine August 1996:128