Black Bean Salsa with Toasted Cornbread
Source of Recipe
Pampered Chef
List of Ingredients
2 medium tomatoes, seeded and chopped
1/4 cup green onions, chopped and include the green tops
2 tablespoons fresh cilantro, snipped
2 tablespoon lime juice
1 giant garlic clove, pressed or chopped finely
1 can (15 ounce) black beans, rinsed and drained
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pkg (11.5 oz) refrigerated cornbread twists
Recipe
Chop tomatoes, green onions. Coarsely snip cilantro. Combine tomatoes using pressed garlic. Add lime juice to mixture. Add beans, salt, pepper, mix gently. Cover and refrigerate 1 to 2 hours to blend flavors. Serve on warm bread. **Can add 1 cup whole kernel corn, drained.
Cornbread Slices
Preheat oven to 400F. Lightly spray inside of bread tube and caps with vegetable oil . Cap bottom of bread tubes; fill with dough and place the cap on. Bake upright 40-50 min. or til ends are golden brown. Remove to a rack; cool completely. To make on ground stone. Lightly spray cornbread slices with Pam. Bake 10 min. or till golden brown. Yields 24 slices.
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