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!
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 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.
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
- ½ cup whole-grain cornmeal, finely ground
- ½ cup whole-wheat flour, or gluten-free blend
- 1 teaspoon baking powder
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ cup milk
- 1 egg
- 2 tablespoons butter, melted
- ¾ cup frozen corn
For Cooking
- olive oil, or clarified butter (ghee)
For Serving:
- arugula
- sour cream
Instructions
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In a medium bowl, toss together the black bean salad ingredients and set aside.
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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).
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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.
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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.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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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!
I made the corn fritters for my VERY picky family and theyour loved loved loved them!!! We drizzled honey on them!
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!
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.
This was delicious! As another poster did, we added avocado slices.
Pinned it! I’m on a salad kick, and I like how you’ve added the twist of corn fritters. Looking forward to trying this out!
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!
Which brands of Olive Oil or Ghee do you prefer? Do you like Kerrygold Butter?
Thanks in advance!
Hi. This will help: https://www.100daysofrealfood.com/2011/05/14/mini-pledge-week-10-no-refined-oils/. Also, Lisa usually buys Organic Valley Pastured butter.
Looks great but do you know if it will work if made vegan? Thanks so much!
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.
Our family ate this last night and really loved it – fresh, easy and tasty! We added a little sliced avocado to the top.
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.