Smoky Black Bean Cakes

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.