This is a great light dish for summer that comes together very quickly, especially with the use of frozen corn (instead of boiling fresh corn and cutting it off the cob). If you’re looking for ways to reduce your overall consumption of meat, which is good for both your health and your wallet, this recipe for Tex-Mex Corn Fritters Over Black Bean Salad is a great place to start. Meatless dinners can still be filling and taste great!
Sponsor Shoutout: Cascadian Farm
Frozen produce is super nutritious since it’s picked at the peak of freshness, and it will also go easy on your wallet. Cascadian Farm is one of my go-to brands for frozen foods because I love their selection of one-ingredient organic fruits for smoothies, muffins, and pancakes and their veggies for dishes like this one. For more ideas on how to incorporate frozen fruits and veggies into your routine, check out my list of 8 ideas for inspiration.
- 1 can black beans, drained and rinsed
- 1 medium tomato (about ½ pound), diced and deseeded
- 1 tablespoon fresh lime juice
- ½ serrano or jalapeño pepper, deseeded and minced
- ½ cup diced white onion
- ¼ cup chopped cilantro, plus more for garnish (if desired)
- Pinch salt
- ½ cup fine ground cornmeal
- ½ cup whole-wheat (or gluten-free blend) flour
- 1 teaspoon baking powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ cup whole milk
- 1 egg
- 2 tablespoons melted butter
- ¾ cup frozen corn kernels
- Olive oil or clarified butter (ghee)
- Sour cream
- In a medium bowl, toss together the black bean salad ingredients and set aside.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, chili powder, cumin and salt. Make a well (hole) in the center and pour in the milk, egg, and melted butter. Stir with a rubber spatula until well combined. Carefully fold in the corn kernels (no need to defrost).
- In the bottom of a large skillet, warm up a thin layer of olive oil (or ghee) over medium-low heat. Drop in spoonfuls of batter (smaller spoonfuls for finger food and larger ones for a plated appetizer). Cook in batches for 3 - 4 minutes per side or until golden brown on the outside and no longer runny on the inside. Note: If your pan is too hot, they'll get brown on the outside before they cook all the way through on the inside - so getting the temperature right is key! Also add additional cooking fat if the pan dries out.
- Arrange a handful of the arugula on each of the four plates, top with black bean salad, corn fritters, and some dollups of sour cream and cilantro (if desired), and serve.