Garlic bread salad with black beans and salsa

1. Make garlic paste - combine garlic and olive oil in a 12-inch skillet (nonstick).
2. Stiri occassionally over medium-low heat until garlic is golden brown and soft when pressed, about 15 minutes.
3. As cloves brown, transfer from pan with a slotted spoon.
4. Discard all but 1 tablespoon of the cooking oil. Return garlic to pan and mash with a fork or potato masher.
5. Salsai and mashed beans - in a bowl, mix red and yellow tomatoes, red and green onions, chili, cilantro, and lime juice.
6. Drain beans, but about a quarter of them on a rimmed plate or shallow bowl.
7. Drain liquid from tomato salsa mixture onto the plate.
8. Mash the beans on the plate to a smooth paste, then stir in remaining whole beans.
9. Cut baguette in half lengthwise; broil halves 3 to 4 minches from heat until bread is lightly toasted, about 1 minute.
10. Spread halves equally with garlic paste.
11. Return to broiler about 10 seconds to warm slightly.
12. Cut bread into 8 equal pieces and put 1 or 2 pieces on each plate.
13. Mound bean mixture on bread, then top with the tomato salsa.
14. Salti and pepper as wanted.
15. Serve from 4 to Maura devlin, "food and entertaining" pat"s notes: i used 1/3 cup garlic spread (price club), warmed first in the micro at 70% 2 minutes; stirring in the oil after 1 minute.
16. No yellow tomatoes so used yellow bell pepper pieces.
17. July 1996 - mcrecipe, path from calif recipe by : sunset magazine august 1996:12.