Best Black Bean Cakes With Avocado Corn Salsa Recipes

Black Bean Avocado Salsa with Corn image

Provided by Guy Fieri

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 ear corn, shucked
2 tablespoons extra-virgin olive oil, plus extra for rubbing the corn
1 cup quartered cherry tomatoes
2 ripe but firm avocadoes, pitted and diced
One 15.5-ounce can black beans, drained
1/2 medium red onion, diced
1 teaspoon agave syrup
1/2 teaspoon ground cumin
1/4 teaspoon minced garlic
Juice of 1 to 2 limes
1 serrano chile, seeded and finely diced
Pinch cayenne pepper
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh cilantro
3 scallions, finely chopped

Steps:

Preheat the grill over medium-high heat.
Rub the shucked corn with olive oil and place onto the grill and cook until nicely charred on all sides, about 5 minutes per side. Allow to cool slightly prior to removing the kernels and transferring to a large bowl.
Add the cherry tomatoes, avocados, black beans and onions to the grilled corn kernels.
Mix together the 2 tablespoons olive oil, agave, cumin, garlic, lime juice, serrano, cayenne, and salt and black pepper to taste in a separate bowl. Whisk together, as you would to make a vinaigrette, and pour over the corn mixture. Mix together gently so everything is coated well, and then fold in the cilantro and scallions.

Black Bean, Avocado, and Corn Salsa image

Provided by steamsoldier

Time 10m

Yield 6

Number Of Ingredients 10

1 (14 ounce) can black beans, rinsed and drained
2 cups frozen corn kernels
1 cup cilantro, roughly chopped
½ red onion, chopped
1 ½ limes, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons hot sauce
1 ½ teaspoons ground cumin
salt and ground black pepper to taste
1 avocado, diced

Steps:

Mix black beans, corn, cilantro, red onion, lime juice, oil, hot sauce, cumin, salt, and pepper together in a large bowl. Lightly toss in avocado immediately before serving to ensure it does not turn brown.

Nutrition Facts : Calories 215 calories, Carbohydrate 28.4 g, Fat 10.2 g, Fiber 9 g, Protein 6.8 g, SaturatedFat 1.5 g, Sodium 330 mg, Sugar 2.8 g

Black Bean Cakes with Avocado-Corn Salsa Recipe - (4.4/5) image

Provided by june

Number Of Ingredients 25

Black Bean Cakes:
3/4 cup diced red onion
4 tbsp canola oil, divided
2 garlic cloves, pressed
1 tbsp taco seasoning mix
2 (15-oz) cans black beans, drained and rinsed
1/2 cup panko (Japanese bread crumbs)
1 large egg, lightly beaten
1/3 cup chopped fresh cilantro
1 1/2 cups (6-oz) shredded pepper Jack cheese, divided
6 tostada shells
1/2 cup (2-oz) shredded Cheddar cheese
Avocado-Corn Salsa:
1 tbsp lime zest
1/4 cup fresh lime juice
2 tbsp canola oil
1 tsp Dijon mustard
1/4 tsp dried crushed red pepper flakes
2 cups fresh corn kernels
1 cup halved grape tomatoes
1 small avocado, diced
1/3 cup diced red onion
2 tbsp chopped fresh basil
2 tbsp chopped fresh cilantro
salt and pepper

Steps:

To prepare black bean cakes, saute onion in 1 tbsp hot oil in a small skillet over medium-high heat 4 minutes or until tender. Stir in garlic. Remove from heat. Mash together taco seasoning and 2 cups black beans in a large bowl with a fork. Stir in panko, next 2 ingredients, onion mixture, 1 cup pepper Jack cheese and remaining black beans until well blended. Shape mixture into 6 (1/2-inch) patties. Cook patties in remaining 3 tbsp hot oil in a large nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown. Preheat oven to 400 degrees. Place tostadas on a 15-x10-inch jelly-roll pan; top with Cheddar and remaining pepper Jack cheese. Bake until cheese melts. Top with black bean cakes and salsa. To prepare avocado-corn salsa, whisk together lime zest, lime juice, oil, mustard and dried crushed red pepper flakes in a large bowl. Stir in corn kernels, grape tomatoes, avocado, red onion, basil, and cilantro. Add salt and pepper.