Garlic Bread Salad With Black Beans And Salsa Recipe - Cooking Index
Garlic Bread Salad With Black Beans And Salsa Recipe - Cooking Index
| 1 cup | 237ml | Garlic cloves - peeled |
| 3 tablespoons | 45ml | Olive oil |
| 1 1/2 cups | 93g / 3.3oz | Tomatoes - seeded and |
| Chopped | ||
| 1/2 cup | 31g / 1.1oz | Cherry tomatoes - yellow -- |
| Quartered | ||
| 1/4 lb | 113g / 4oz | Red onion - mild, finely |
| Chopped | ||
| 2 | Sliced green onions - ends | |
| Trimmed | ||
| 1 | Jalapeno chile pepper -- | |
| Stem - seed, mince | ||
| 1 tablespoon | 15ml | Fresh cilantro - finely |
| Chopped | ||
| 2 tablespoons | 30ml | Lime juice |
| 30 oz | 852g | 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 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.
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 on 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 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.
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.
Recipe By : Sunset Magazine August 1996:128
Source:
Cooking Light, June 1995, page 74
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