Southwestern Black Bean Bruschetta

Course : Beans
Serves: 4
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1 cup canned black beans -- rinsed, drained
1 medium tomato -- chopped
1/4 cup green pepper -- chopped
2 tablespoons onion -- finely chopped
1 tablespoon fresh cilantro -- chopped
1/4 cup olive oil -- divided
1 tablespoon lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 teaspoon garlic -- crushed
4 medium bays English muffins -- lightly toasted
1 cup shredded Monterey Jack cheese

Preparation / 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. Sauté 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. Notes: A cilantro-tinged mixture of black beans and fresh tomatoes on garlic- rubbed English muffins lends a Southwestern twist to an Italian appetizer.

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