Creamy black beans and sweet corn serve as the perfect base for these slightly spicy cakes. They’re crispy on the outside, lusciously soft on the inside, and spiked with just a hint of jalapeño. And because no meal with black beans is complete without avocado, our chefs tossed together a deconstructed guacamole salsa. We may be biased, but we’re pretty sure it’s the king of all salsas.
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Corn on the Cob
Prep: Wash and dry all produce. Drain and rinse the black beans. Halve, peel, and dice the onion. Shuck and cut the corn kernels off the cob. Core, seed, and dice the tomato. Halve the lime and cut one half into wedges. Mince the jalapeño, removing the ribs and seeds if you prefer less heat.
Halve, pit, and cube the avocado. In a medium bowl, combine the avocado, ¼ of the tomato, ¼ of the onion, and up to half the jalapeño (to taste). Stir in a squeeze of lime and season with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium heat. Add the remaining onion and jalapeño to the pan. Cook, tossing, for 2-3 minutes, until softened. Add the corn, black beans, cumin, and remaining tomato to the pan. Add a pinch of cayenne pepper (if desired). Cook, tossing, for 4-6 minutes, until softened. Season with salt and pepper.
Place the black bean mixture into a large bowl. Mash with a potato masher or fork until nearly smooth. Stir in ¾ of the panko and season with salt and pepper. Place the remaining panko into a small bowl. Form the black bean mixture into 2-inch patties, pressing each side into the panko.
Wipe out the same large pan with a paper towel. Heat a drizzle of olive oil over medium heat. Once hot, add the black bean cakes to the pan. Cook 2-3 minutes per side, until golden brown. Season with salt and pepper.
Finish and plate: In a medium bowl, toss the arugula with a drizzle of olive oil and balsamic vinegar. Season with salt and pepper. Serve the smoky black bean cakes on a bed of arugula. Top with the avocado salsa and a dollop of sour cream. Serve with lime wedges for squeezing and enjoy!