Black Bean Salsa with Toasted Cornbread Slices

Source: The Pampered Chef

2 medium tomatoes, seeded and chopped
1/4 cup green onions,, chopped and include the green tops
2 tablespoons fresh cilantro, snipped
1 giant garlic clove, pressed or chopped finely
2 tablespoons lime juice
1 (15 ounce) can black beans, rinsed and drained
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (11.5 ounce) package refrigerated cornbread twists

Chop tomatoes and green onions. Coarsely snip cilantro. Combine with tomatoes and 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.

Note: Can add 1 cup whole kernel corn, drained.

Toasted Cornbread Slices:

Heat oven to 400 degrees. 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.

Put cornbread slices on round baking stone. Lightly spray cornbread slices with Pam. Bake 10 minutes or until golden brown.

Yields 24 slices.