Southwestern black bean bruschetta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Canned black beans; rinsed, drained |
| 1 | medium | Tomato; chopped (about 1 cup) |
| ¼ | cup | Green pepper; chopped |
| 2 | tablespoons | Onion; finely chopped |
| 1 | tablespoon | Fresh cilantro; chopped |
| ¼ | cup | Olive oil; divided |
| 1 | tablespoon | Lime juice |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried oregano |
| 1 | teaspoon | Garlic; crushed |
| 4 | Bays english muffins; lightly toasted | |
| 1 | cup | Shredded monterey jack cheese |
Directions
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.
Serves 4
Notes: A cilantro-tinged mixture of black beans and fresh tomatoes on garlic- rubbed English muffins lends a Southwestern twist to an Italian appetizer. S: 4
Bays English Muffins www.bays.com Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998