Bruschetta w/ Black Bean Salsa

Tomatoes are in season. My dad, in one of his many trades has been growing a number of produce: lettuce, cabbage, eggplants, string beans, bell peppers, and tomatoes. On his somewhat random trips to Kingston he would bring an assortment of the morning’s freshest harvest. Right now my fridge is overgrown with vegetables of all sorts, awaiting their culinary fate. This morning, being the weekend – and partly due to last night’s fun and frolic – I rolled out of bed a little later than usual. As I walked pass this bag of perfectly ripe tomatoes I pondered on what I could use them for. Of course, my mind wasn’t comfortable enough with throwing them in a sandwich. I walked passed a few slices of bread – whole wheat, of course – and I immediately thought of bruschetta with fresh salsa. But somehow I was a little hungrier for just bread, tomatoes and onions. Then I remebered a can of black beans that I’ve been longing to use but just never got around to it. And so this dish was born.

Ingredients:
3 slices whole wheat bread
1 can of black beans, rinsed and drained
2 fresh, ripe tomatoes, quartered
1 medium onion, roughly chopped
1 tbsp. capers
Fresh cilantro
1/3 cup fresh lime juice
S&P to taste
2 tbsp. EVOO

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Method:
1. Toast bread until crispy and golden brown. Set aside.
2. Soak chopped onions in cold water for 2-3 minutes to reduce bite.
3. Drain onions and combine with tomatoes, cilantro, lime juice, salt and pepper in food processor. Process until ingredients are chunky and fully combined.
4. In a mixing bowl combine with black beans and stir in EVOO. Adjust salt and pepper to taste.
5. Top toasted bread with black bean salsa.
6. Garnish with capers and enjoy immediately.

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You would realize that I soaked the onions in cold water before adding them in the food processor. I find regular white onions can have a bit of a bite when used fresh; this reduces the kick and makes it more palatable…and reduces the impact on your breath 🙂

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Bruschetta is traditionally done with French bread but it really doesn’t matter. Use what’s at your disposal and make it your own. With brunch the possibilities are really endless. Make it fun. Make it simple. Make it your own. One love, SC.
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