Yield: 2 Servings
|3 larges||Vine-ripened tomatoes|
|¾ cup||Canned black beans; drained and rinsed|
|2 tablespoons||Extra-virgin olive oil|
|3||Cloves garlic; minced|
|2 tablespoons||Chopped fresh cilantro|
|1 tablespoon||Chopped fresh chives|
|1 tablespoon||Fresh lime juice|
|½ teaspoon||Ground cumin|
|¼ teaspoon||Ground red pepper|
|¼ teaspoon||Black pepper|
|4 ounces||Vermicelli; uncooked|
|½ cup||Shredded Monterey jack cheese|
Peel tomatoes, and coarsely chop over a medium bowl, reserving juice.
Combine chopped tomatoes, reserved juice, beans, and next 9 ingredietns; cover and let stand at room temperature at least 1 hour.
Cook pasta according to package directions; drain. Serve tomato mixture over pasta, and sprinkle with cheese. Yield 2 servings.
Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997