SOUTHWESTERN BLACK BEAN BRUSCHETTA

Ingredients

• 1 cup canned black beans, drained and rinsed
• 1 medium tomato, chopped (about 1 cup)
• 1/4 cup chopped green pepper
• 2 tablespoons finely chopped onion
• 1 tablespoon chopped fresh cilantro
• 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 minced garlic
• 4 BAYS^® English Muffins, split and lightly toasted
• 1 cup shredded Monterey Jack cheese

Instructions

• In a medium bowl, combine first five ingredients. In a small bowl, whisk together 2 tablespoons olive oil with lime juice, salt, cumin and oregano. Toss with black bean mixture; set aside.
  
  
• In a 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.