Garlic Bread Salad With Black Beans And Salsa

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Garlic Bread Salad With Black Beans And Salsa

 

1 cup garlic cloves, peeled

3 tablespoons olive oil

1 1/2 cups tomatoes, seeded and chopped

1/2 cup cherry tomatoes, yellow, quartered

1/4 pound red onion, mild, finely chopped

2 sliced green onions, ends trimmed

1 jalapeno chile pepper, stem, seed, minced

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

 

Combine garlic and olive oil in a 12-inch skillet (nonstick). Stir occasionally

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.

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 on the plate. Mash the

beans on the plate to a smooth paste, then stir in remaining whole beans.

Cut baguette in half lengthwise; broil halves 3 to 4 inches 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.

Makes from 4 to 8 servings.