Black Bean Patties With Corn Relish And Avocado Cream Recipes
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
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- In the bowl of a food processor fitted with the blade, process 1 can of black beans, 1 roasted red pepper, eggs, oregano, cumin, garlic, and the chipotle pepper until smooth. Add the onion and pulse to combine. Add the additional can of beans and the other roasted red pepper, then pulse a few more times until combined, but not completely smooth.
- Pour the black bean mixture into a large bowl and season with salt and pepper. Stir in 1/2 cup cornmeal or bread crumbs. Stir until combined, then mix in more as needed to form a firm mixture that is the consistency of ground meat and can be rolled into a ball between your hands. Cover with plastic wrap and chill in the fridge for at least 30 minutes. Meanwhile, clean out the food processor in order to prepare the avocado cream sauce.
- To make the avocado cream sauce, puree all of the ingredients until smooth. Scrape the sides of the bowl as necessary. Set aside until ready to use.
- Remove the black bean mixture from the fridge and shape into 3-inch patties, about 3 1/2 ounces each. Heat canola oil in a large non-stick skillet. Cook the patties, in batches, over medium heat for 5-7 minutes, flipping once. (I used my 12-inch cast iron skillet and cooked five at a time.) Transfer to a plate and cover with a towel to keep warm; set aside.
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