Garlic Bread Salad With Black Beans And Salsa

Make garlic paste: Combine garlic and olive oil in a 12-inch nonstick skillet. Stir occasionally over medium-low heat until garlic is golden brown and soft when pressed, about 15 minutes.

As cloves brown, transfer from pan with a slotted spoon. Discard all but 1 tablespoon of the cooking oil. Return garlic to pan and mash with a fork or potato masher.

Make salsa and black beans: In a bowl, mix red and yellow tomatoes, red and green onions, chili, cilantro and lime juice.

Drain beans, and put about a quarter of them on a rimmed plate or shallow bowl. Drain liquid from tomato salsa mixture onto the plate. Mash the beans on the plate to a smooth paste, then stir in remaining whole beans.

Cut baguette in half lengthwise, then broil halves 3 to 4 inches from heat until bread is lightly toasted, about 1 minute.

Spread halves equally with garlic paste. Return to broiler for about 10 seconds to warm slightly. Cut bread into equal pieces and put 1 or 2 pieces on individual plates.

Mound bean mixture on bread, then top with the tomato salsa. Salt and pepper to taste.