Garlic bread salad with black beans & salsa

6 Servings

Ingredients

Quantity Ingredient
1 cup Garlic cloves -- peeled
3 tablespoons Olive oil
1½ cup Tomatoes -- seeded and
Chopped
½ cup Cherry tomatoes, yellow --
Quartered
¼ pounds Red onion, mild -- finely
Chopped
2 Sliced green onions -- ends
Trimmed
1 Jalapeno chile pepper --
Stem, seed, mince
1 tablespoon Fresh cilantro -- finely
Chopped
2 tablespoons Lime juice
30 ounces Black beans, cooked --
Canned, rinsed
1 Baguette -- slender
Salt and pepper -- to taste

Directions

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 ⅓ 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 Recipe By : Sunset Magazine August 1996:128

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