Garlic Bread Salad With Black Beans And Salsa

Directions

1. 1. MAKE GARLIC PASTE - Combine garlic and extra virgin olive oil in a 12-inch skillet
2. (nonstick). Stir occassionally over medium-low heat till garlic is golden and soft when pressed, about 15 min. As cloves brown, transfer pan with a slotted spoon. Throw away all but 1 Tbsp. of the veg. oil.
3. Return garlic to pan and mash with a fork or possibly potato masher.
4. 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 possibly shallow bowl. Drain liquid from tomatosalsa mix onto the plate. Mash the beans on the plate to a smooth paste,then stir in remaining whole beans.
5. 3. Cut baguette in half lengthwise; broil halves 3 to 4 minches from heat till bread is lightly toasted, about 1 minute. Spread halves equally with garlic paste. Return to broiler about 10 seconds to hot slightly. Cut breadinto 8 equal pcs and put 1 or possibly 2 pcs on each plate. Mound bean mixtureon bread, then top with the tomato salsa. Salt and pepper as wanted.
6. Serve from 4 to 8. Maura Devlin, "Food and Entertaining"
7. Pat's Notes: I used 1/3 c. garlic spread (Price Club), warmed first in the micro at 70% 2 min; stirring in the oil after 1 minute. No yellow tomatoes so used yellow bell pepper pcs.