Black Bean Salad with Smoked Mozzarella
4 corn tortillas (6 inch)–each cut into 6 wedges
1/3 cup reduced-sodium chicken broth — defatted
3 tablespoons fresh lemon juice
1 tablespoon tomato paste
3/4 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon hot-pepper sauce
16 ounces black beans — rinsed and drained
6 green onions — thinly sliced
1 1/2 cups cherry tomatoes
1/3 cup chopped fresh parsley
3 ounces smoked mozzarella — diced
1 large onion — diced
3 cloves garlic — minced
1 tablespoon Canadian bacon — cooked and diced
Preheat the oven to 400ºF. Place the tortilla wedges on a baking sheet and bake for 5 minutes, or until lightly crisp. Set aside. Meanwhile, in a large bowl, whisk together broth, lemon juice, tomato paste, tarragon, salt and pepper sauce. Add black beans, green onions, tomatoes, parsley and mozzarella and toss to combine.
In large skillet, combine onion, garlic, 1/3 cup of water and bacon and cook over medium heat, stirring occasionally, until the onion is softened and liquid has evaporated, about 5 minutes. Add onion mixture to black bean mixture and toss to combine. Spoon mixture onto a serving platter, place tortilla wedges around the salad and serve. Note: The black bean mixture can be tossed together 1 day ahead and refrigerated. Try using other cheeses in this salad, such as feta or goat cheese. Serves 4.
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