Crispy Black Bean Cakes with Avocado Salsa and Arugula Salad

These crispy black bean cakes are a delicious twist on traditional veggie patties. Mashed black beans and corn are seasoned with cumin and cayenne, then pan-fried until golden and crunchy. The result is a satisfying, flavorful cake with a slight kick.

Serve them with a bright avocado salsa made with fresh tomato, onion and lime, alongside a peppery arugula salad dressed with balsamic vinegar. A dollop of sour cream ties everything together for a complete meal that’s both hearty and fresh.

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Ingredients

1 box Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cayenne PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain and rinse the black beans. Halve, peel and dice the red onion. Drain half the corn from the can (save the rest for another use). Core, seed and dice the tomato. Halve the lime; cut one half into wedges. Mince the jalapeño, removing ribs and seeds for less heat.
2. Halve, pit and scoop the flesh from the avocado, then cut into ½-inch cubes. In a medium bowl, combine the avocado, 2 tablespoons of the diced onion, a quarter of the tomato and up to half the minced jalapeño (adjust to taste). Squeeze in a bit of lime juice. Season with salt and pepper. Set aside.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add the remaining onion and jalapeño (to taste). Cook, stirring, until softened, about 2-3 minutes. Stir in the corn, black beans, cumin and remaining tomato. Add a pinch of cayenne pepper (to taste). Cook, stirring occasionally, until the tomato has softened, 4-6 minutes. Season with salt and pepper.
4. Transfer the bean mixture to a large bowl. Mash with a potato masher or fork until mostly smooth but still slightly chunky. Stir in 3 tablespoons of panko breadcrumbs. Season with salt and pepper. Place the remaining panko on a plate. Shape the mixture into 2-inch-wide patties and press each into the panko to coat.
5. Wipe out the pan with a paper towel, then heat a drizzle of olive oil over medium heat. Add the bean cakes and cook until browned and crispy, 2-3 minutes per side. Season with a pinch of salt.
6. In a medium bowl, toss the arugula with a drizzle of olive oil and 1 tablespoon balsamic vinegar. Season with salt and pepper. Divide the arugula between plates, top with the bean cakes and spoon the avocado salsa over them. Dollop with sour cream and serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use canned corn instead of corn on the cob?

Yes, you can use canned corn. Just drain it well before using. The recipe calls for half the corn from a can, so adjust accordingly.

How do I make these black bean cakes gluten-free?

Substitute the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.

Can I prepare the bean cakes ahead of time?

Yes, you can shape the patties and refrigerate them for up to a day. Cook them just before serving for best results.