Preparation:
In a blender or food processor, finely chop the garlic. Add the black beans, salsa, cilantro, 1 tablespoon of the lime juice, the cumin, 1/4 teaspoon of the salt and the chili power; process until the mixture is smooth, 1-2 minutes.
In a large bowl, whisk together the olive oil, pepper, the remaining tablespoon of lime juice and the remaining 1/4 teaspoon of salt. Add the mesclun, among 6 plates. Spoon the black bean pate into small ramekins or bowls and place each in the center of the mesclun. |
