Black Bean Salsa with Toasted Cornbread Slices
Posted by Mary Ellen

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 package (11.5 ounces) refrigerated cornbread twists

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 400� F.

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 to 50 minutes or till ends are golden brown. Remove to a rack; cool completely. To make on ground stone. Lightly spray cornbread slices with Pam. Bake 10 minutes or till golden brown.

Yields 24 slices.