Black Bean Cake Salad with Cilantro-Lime Cream Recipe

Black Bean Cake Salad with Cilantro-Lime Cream Recipe

  • Bean Cakes:
  • 1 (15 ounce) can Progresso® black beans, drained
  • 1 egg, slightly beaten
  • 1 cup Progresso® plain bread crumbs
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt (optional)
  • 1 teaspoon lime juice
  • 1 (4.5 ounce) can Old El Paso® chopped green chiles
  • Cilantro-Lime Sour Cream:
  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 2 teaspoons lime juice
  • Salad:
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons finely chopped jalapeno chile (from jar)
  • 1 teaspoon jalapeno liquid (from jar)
  • 1 (5 ounce) package spring or baby greens salad mix
  • Garnish:
  • Fresh sprigs of cilantro (optional)
  1. Heat oven to 400 degrees F. Spray cookie sheet with cooking spray. In medium bowl, mash beans with fork or pastry blender. Stir in egg, 3/4 cup of the bread crumbs and remaining bean cake ingredients. Shape mixture into 6 patties, 3 inches in diameter and 1/2 inch thick. Sprinkle both sides of bean patties with remaining 1/4 cup bread crumbs; place on cookie sheet.
  2. Bake 10 minutes. Turn bean cakes over; bake 10 to 13 minutes longer or until bread crumbs begin to turn golden brown.
  3. Meanwhile, in small bowl, mix all cilantro-lime sour cream ingredients; set aside. In large bowl, beat all salad ingredients except salad mix with wire whisk until well blended. Add salad mix; toss until coated.
  4. To serve, arrange salad evenly on individual plates. Top each with bean cake and dollop of cilantro-lime sour cream. Garnish with cilantro sprigs.
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