5 from 3 votes
Tex-Mex Corn Fritters and Black Bean Salad on 100 Days of Real Food
Tex-Mex Corn Fritters over Black Bean Salad
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Dinner
Dietary Restriction: Gluten Free, Peanut/Tree-Nut Free, Vegetarian
Servings: 4
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
  1. In a medium bowl, toss together the black bean salad ingredients and set aside.
  2. 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).
  3. 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.
  4. 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.