Garlic bread salad with black beans & salsa

Yield: 6 Servings

Ingredients:

1 c Garlic cloves -- peeled
3 tb Olive oil
1 1/2 c Tomatoes -- seeded and Chopped
1/2 c Cherry tomatoes yellow -- Quartered
1/4 lb Red onion mild -- finely Chopped
2 Sliced green onions -- ends Trimmed
1 Jalapeno chile pepper -- Stem seed mince
1 tb Fresh cilantro -- finely Chopped
2 tb Lime juice
30 oz Black beans cooked -- Canned rinsed
1 Baguette -- slender

Instructions:

Salt and pepper -- to taste 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 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