|  | Black Bean Cakes w/Salsa Cruda
Salsa Cruda
one 15 ounce can of black beans, rinsed and drained
1/4 cup of all purpose flour
1/4 cup of chopped fresh cilantro
2 tablespoons of minced red onion
2 tablespoons of plain low fat yogurt
1 tablespoon of chili powder
1 teaspoon of bottled minced garlic
nonstick cooking spray
Prepare Salsa Cruda; set aside. Place beans in medium bow; mash with fork or potato masher until almost smooth, leaving some beans in larger pieces. Stir in flour, cilantro, red onion, yogurt, chili powder and garlic.
Spray a large nonstick skillet with cooking spray; heat over medium high heat until hot. For each cake, drop 2 heaping tablespoonfuls bean mixture onto bottom of skillet; flatten to form cake with back of spoon. Cook 6 to 8 minutes or until lightly browned, turning once. Serve with Salsa Cruda. Garnish if desired. Makes 4 servings
Salsa Cruda
1 cup of chunky salsa
2 tablespoons of minced fresh cilantro, optional
1 tablespoon of lime juice
1/2 jalapeno pepper, seeded and minced
1 teaspoon of bottled minced garlic
Combine all ingredients in small bowl. refrigerate for 1 hour before serving. Makes 4 servings |
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