Garlic Bread Salad With Black Beans & Salsa Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Garlic cloves, peeled
3 tbsp: Olive oil,
1 1/2 cup: Tomatoes, seeded and
Chopped,
1/2 cup: Cherry tomatoes, yellow --
Quartered,
1/4 lbs: Red onion, mild, finely
Chopped,
2: Sliced green onions, ends
Trimmed,
1: Jalapeno chile pepper --,
Stem, seed, mince
1 tbsp: Fresh cilantro, finely
Chopped,
2 tbsp: Lime juice,
30 ounce: 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"
Pats 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 Recipe By
: Sunset Magazine August 1996:128
Source from luhu.jp
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"
Pats 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 Recipe By
: Sunset Magazine August 1996:128
Source from luhu.jp