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Fresh grilled steak salad with cherry tomatoes, corn, spinach, and lime wedges on a white plate.

Black Bean Cakes with Corn Salsa and Avocado Sauce

Bree Hester
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 332 kcal

Ingredients
  

Black Bean Patties

  • 1 14-ounce can black beans, drained
  • 1 clove garlic
  • 1/2 cup red onion
  • 1/2 cup red pepper
  • 1/2 cup corn kernel
  • 1 egg
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon chipotle chili powder
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cumin
  • salt and pepper
  • 1 cup bread crumbs

Corn Salsa:

  • 1 cup corn kernels
  • 1/4 cup red pepper
  • 2 green onions
  • 10 teardrop tomatoes
  • juice of 2 limes
  • salt and pepper

Avocado Cream:

  • 1 avocado
  • 1/2 cup sour cream
  • 1 teaspoon cumin
  • 1 Tablespoon lime juice

Instructions
 

  • Mix together garlic, onion, red pepper, corn, egg, chili powders, oregano, and cumin. Season with salt and pepper.
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  • Mash the black beans a bit and add to the bowl.
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  • Stir in the bread crumbs.
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  • Form into patties, and chill in the fridge for 20 minutes or so. It helps keep the patties together.
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  • Mix together all of the ingredients for the salsa while the black bean patties are chilling.
    Fresh cherry tomato and green onion salad in a white bowl, ready to serve.
  • To make the avocado sauce, put the avocado, sour cream, lime, and cumin, in the blender. Blend until smooth. It is a very thick sauce, you can thin it with more lime juice or some water.
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  • Heat a pan over medium heat. Pour in a few Tablespoons of olive oil and put the patties in the pan. Resist the urge to flip the cakes to soon. They will fall apart. Cook until they brown and then flip. Cook the other side.
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  • I put mine on a bed of spinach leaves. Top with corn salsa and avocado sauce. Serve with lime wedges.

Nutrition

Calories: 332kcalCarbohydrates: 48gProtein: 12gFat: 16gSaturated Fat: 4gSodium: 735mgFiber: 17g
Keyword Black Bean Cakes
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