Title: Carribean Tomato Pasta
Categories: All newly t, Rice and pa
Yield: 2 Servings

3 lg Vine-ripened tomatoes
3/4 c Canned black beans; drained
-and rinsed
2 tb Extra-virgin olive oil
3 Cloves garlic; minced
2 tb Chopped fresh cilantro
1 tb Chopped fresh chives
1 tb Fresh lime juice
1/2 ts Ground cumin
1/4 ts Ground red pepper
1/4 ts Salt
1/4 ts Black pepper
4 oz Vermicelli; uncooked
1/2 c Shredded Monterey jack
-cheese

Peel tomatoes, and coarsely chop over a medium bowl, reserving juice.
Combine chopped tomatoes, reserved juice, beans, and next 9 ingredietns;
cover and let stand at room temperature at least 1 hour.

Cook pasta according to package directions; drain. Serve tomato mixture
over pasta, and sprinkle with cheese. Yield 2 servings.

Recipe by: Southern Living 1993 Annual Recipes

Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997