Smoky Black Bean Cakes with Avocado Salsa and Tangy Mixed Greens

These smoky black bean cakes are a delightful vegetarian main dish that combines creamy black beans, sweet corn and a hint of spice. Each cake is crispy on the outside and tender inside, offering a satisfying texture contrast. The accompanying avocado salsa is like a deconstructed guacamole, fresh and zesty with lime.

Serve the cakes over a bed of tangy mixed greens dressed with balsamic vinegar and finish with a dollop of sour cream. This meal is not only delicious but also packed with fiber and protein, making it a wholesome choice for any night of the week.

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Ingredients

1 can Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView 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

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView 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

Instructions

1. Drain and rinse the black beans. Halve, peel and finely dice the red onion. Using a knife, remove the corn kernels from the cob. Core, seed and dice the tomato. Halve the lime, then cut one half into wedges for serving. Mince the jalapeño, removing the seeds if you prefer less heat.
2. Heat 1/2 tablespoon olive oil in a large pan over medium heat. Add 3/4 of the diced onion and 3/4 of the minced jalapeño and cook, tossing, for 4-5 minutes until softened. Add the corn, black beans, cumin and as much cayenne as you like (we used 1/4 teaspoon). Cook, tossing, another 6-7 minutes until the corn is slightly blistered and the beans have softened.
3. Meanwhile, make the avocado salsa: halve, pit and peel the avocado, then cut into cubes. In a small bowl, toss together the avocado, remaining diced tomato, remaining onion, remaining jalapeño and the juice of half the lime. Season with salt and pepper to taste.
4. Make the black bean cakes: transfer the black bean mixture to a medium bowl and mash with a fork or potato masher until nearly smooth. Stir in half of the panko breadcrumbs. Place the remaining panko in a small bowl. Form the black bean mixture into small patties, then coat each patty with the remaining panko.
5. Wipe out the same pan you used for the black bean mixture. Heat 1/2 tablespoon olive oil over medium heat. Add the black bean cakes and cook for 2-3 minutes per side, until golden brown and crispy.
6. Make the mixed greens salad: in a large bowl, toss the mixed greens with 1 tablespoon balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper.
7. Plate the mixed greens salad, top with the black bean cakes, avocado salsa and a dollop of sour cream. Serve with lime wedges on the side.

Recipe Tips

FAQ

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

Yes, you can substitute with about 1 cup of drained canned corn or frozen corn that has been thawed.

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

Use gluten-free panko breadcrumbs or crushed gluten-free crackers instead of regular panko.

Can I prepare the black bean cakes ahead of time?

Yes, you can form the patties and refrigerate them for up to 24 hours before cooking. Coat them with panko just before frying.