Southwestern Black Bean Bruschetta

Recipe Ingredients

1 cup	160g / 5.6oz	Canned black beans - rinsed, drained
1 cup	62g / 2.2oz	Tomato - chopped (about 1 (medium) cup)
1/4 cup	36g / 1.3oz	Green pepper - chopped
2 tablespoons	30ml	Onion - finely chopped
1 tablespoon	15ml	Fresh cilantro - chopped
1/4 cup	59ml	Olive oil - divided
1 tablespoon	15ml	Lime juice
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Dried oregano
1 teaspoon	5ml	Garlic - crushed
4		Bays English muffins - lightly toasted
1 cup	146g / 5.1oz	Shredded Monterey Jack cheese

Recipe Instructions

In a medium bowl, combine first five ingredients. In small bowl, whisk together 2 tablespoon olive oil with lime juice, salt, cumin and oregano. Toss with black bean mixture. Set aside.

In small saucepan, over medium heat, heat remaining olive oil. Saute garlic until golden, about 2 minutes.

Brush muffin halves evenly with garlic/oil mixture. Divide bean/tomato mixture evenly over 8 muffin halves. Sprinkle evenly with cheese. Broil 6 inches from heat until cheese melts, about 3 minutes.

Serve immediately.

Notes: A cilantro-tinged mixture of black beans and fresh tomatoes on garlic- rubbed English muffins lends a Southwestern twist to an Italian appetizer.

Source:
Cocina de la Familia : Miami, Florida; Mexico City, Mexico

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