Sweet corn and creamy black beans form the base of these smoky, faintly spicy cakes. A crispy outside and soft inside give them the perfect textural contrast. Essentially a deconstructed guacamole, this avocado salsa has been deemed the king of all salsas. Enjoy!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Corn on the Cob
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 the other half into wedges. Mince the jalapeño, removing the seeds if you prefer less heat.
Heat 1⁄2 tablespoon olive oil in a large pan over medium heat. Add 3⁄4 the diced onion and 3⁄4 the jalapeño and cook, tossing, for 4-5 minutes, until softened. Add the corn, black beans, cumin, and as much cayenne as you like to the pan (we used 1⁄4 teaspoon). Cook, tossing, another 6-7 minutes, until corn is slightly blistered and beans have softened.
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.
Make the black bean cakes: Place the black bean mixture into a medium bowl and mash with a fork or potato masher until nearly smooth. Stir in half the panko. Set remaining panko in a small bowl. Form the black bean mixture into small patties and coat with remaining panko.
Wipe out the same pan you cooked the black bean mixture in. Then, heat 1⁄2 tablespoon olive oil over medium heat. Add the black bean cakes and cook 2-3 minutes per side, until golden brown.
Make the mixed greens salad: toss the mixed greens with 1 tablespoon balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper.
Plate the mixed greens salad and top with the black bean cakes, avocado salsa, and a dollop of sour cream. Serve with lime wedges to the side.