Tex-Mex Corn Fritters + Black Bean Salad

4 Reviews / 5 Average
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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!

Tex-Mex Corn Fritters and Black Bean Salad on 100 Days of Real Food

My GO-To Frozen: 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.

Tex-Mex Corn Fritters and Black Bean Salad on 100 Days of Real Food

Tex-Mex Corn Fritters over Black Bean Salad

If you're looking for ways to reduce your overall consumption of meat, this recipe for Tex-Mex Corn Fritters and Black Bean Salad is a great place to start.
4 Reviews / 5 Average
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Print Recipe
Servings: 4 people

Ingredients
  

Black Bean Salad

  • 1 can black beans drained and rinsed
  • 1 tomato medium, diced and deseeded, about ½ pound
  • 1 tablespoon lime juice fresh
  • ½ jalapeño or serrano pepper, deseeded and minced
  • ½ cup white onion diced
  • ¼ cup cilantro chopped, plus more for garnish (if desired)
  • 1 pinch salt

Corn Fritters

For Cooking

For Serving:

  • arugula
  • sour cream

Instructions
 

  • 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.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Tex-Mex Corn Fritters over Black Bean Salad
Amount Per Serving
Calories 279 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 59mg20%
Sodium 797mg35%
Potassium 693mg20%
Carbohydrates 41g14%
Fiber 10g42%
Sugar 3g3%
Protein 12g24%
Vitamin A 700IU14%
Vitamin C 14.3mg17%
Calcium 139mg14%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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13 thoughts on “Tex-Mex Corn Fritters + Black Bean Salad”

  1. 5 stars
    We loved this! I had a half of a red pepper in the fridge that I needed to use, so I added that to the salad, and made a few tablespoons’ worth of dressing (olive oil, red wine vinegar, cumin, salt, pepper). Perfect for a summer dinner!

  2. 5 stars
    I made the corn fritters for my VERY picky family and theyour loved loved loved them!!! We drizzled honey on them!

  3. 5 stars
    I made this tonight and the whole family loved it! The black bean salsa tastes so fresh! And super easy to make. Thanks for this great recipe!

  4. I just want to say one thing… My 2 year old LOVED these!! He kept asking for more even after we were done eating and cleaned the kitchen up.

  5. Had for dinner tonight – yum! We had the recently posted huevos rancheros recently (yummy!)- I made extra salsa & stored in fridge a couple days. Added beans & cilantro & used it as the salad here; was very good!

    1. Amy Taylor (comment moderator)

      Hi. I think so. I’ve made similar ones subbing for the dairy and I would think an egg substitute that acts as a binder would work as well. Let me know if you give it a try.

  6. 5 stars
    Our family ate this last night and really loved it – fresh, easy and tasty! We added a little sliced avocado to the top.

  7. This looks so good. A restaurant near my old office had a black bean salad that I just loved (with diced red peppers) and since I moved away I actually have dreams about it. I try to replicate it but haven’t hit the exact combination that haunts my dreams.

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