Bruschetta, Mexican-Style | America's Test Kitchen

Ingredients

• 2 cups tomatoes , seeded, diced medium
• 1 cup corn , fresh, blanched then cut off the cob
• 1/2 cup scallion (about 3-4), sliced thin
• 1 avocado , diced medium
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro leaves , roughly chopped
• 1/4 teaspoon table salt
• 1 can (16 ounces) black beans , rinsed and drained
• 1 medium jalapeño chile , quartered
• 1/4 cup olive oil
• 1 tablespoon water
• 1/2 teaspoon table salt
• 1 loaf country bread (12 x 5"), sliced crosswise into 1-inch thick pieces, ends removed
• 3 tablespoons extra-virgin olive oil
• 1 large clove garlic , peeled