Recipe - Southwestern Black Bean Bruschetta

1 cup Canned black beans; rinsed,
drained
1 md Tomato; chopped (about 1
cup)
One fourth cup Green pepper; chopped
2 tablespoon Onion; finely chopped
1 tablespoon Fresh cilantro; chopped
One fourth cup Olive oil; divided
1 tablespoon Lime juice
One fourth teaspoon Salt
One fourth teaspoon Ground cumin
One fourth teaspoon Dried oregano
1 teaspoon Garlic; crushed
4 Bays english muffins;
lightly toasted
1 cup Shredded monterey jack
cheese

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 cilantrotinged 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 MCRecipe Digest by SuzyWert@aol.com on Feb 13, 1998