Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 3 larges | Vine-ripened tomatoes |
| ¾ cup | Canned black beans; drained and rinsed |
| 2 tablespoons | Extra-virgin olive oil |
| 3 \N | 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 | Salt |
| 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