Recipe for Southwestern Black Bean Bruschetta 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 cup Canned black beans, rinsed, drained
1 med Tomato, chopped (about 1 cup)
1/4 cup Green pepper, chopped
2 tbl Onion, finely chopped
1 tbl Fresh cilantro, chopped
1/4 cup Olive oil, divided
1 tbl Lime juice
1/4 tsp Salt
1/4 tsp Ground cumin
1/4 tsp Dried oregano
1 tsp Garlic, crushed
4 x Bays english muffins, lightly toasted
Instructions:
Instructions: 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

a

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

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