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
Prep the ingredients: Wash and dry all produce. Drain and rinse the black beans. Halve, peel, and finely dice the red onion. Mince the jalapeño, removing the ribs and seeds if you prefer less heat. Using a knife, remove the corn kernels from the cob. Core, seed, and dice the tomato. Halve the lime, cut one half into wedges.
Heat a drizzle of olive oil in a large pan over medium heat. Add ¾ of the diced onion and up to half the jalapeño (to taste!) and cook, tossing for 4-5 minutes, until softened. Add the corn, black beans, ½ teaspoon cumin, and a small pinch of cayenne (to taste!) to the pan. Cook, tossing for another 6-7 minutes, until the corn is slightly blistered and the beans have softened.
Meanwhile, halve, pit, and peel the avocado, then cut it into small cubes. In a small bowl, toss together the avocado, tomato, remaining onion, a pinch of jalapeño (to taste), and the juice of half the lime. Season to taste with salt and pepper.
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. Place the remaining panko into a small bowl. Form the black bean mixture into 2-inch patties and coat with the remaining panko.
Wipe out the same pan and heat a large drizzle of oil over medium heat. Add the black bean cakes and cook for 2-3 minutes per side, until golden brown.
Plate and serve: Toss the arugula with a drizzle of balsamic vinegar and olive oil in a medium bowl. Season with salt and pepper. Plate the arugula and top with the smoky black bean cakes, avocado salsa, and a dollop of sour cream. Serve with the lime wedges to the side.