Corn Cakes and Black Bean Salsa Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CORN CAKES (makes 6 regular size corn cakes) Serves 3
1/4 Cup plus 2 Tbsp. flour
1/4 Cup plus 2 Tbsp. Cornmeal
2 Tbsp.whole wheat flour (or use regular)
1 Can 8 oz. no-salt added cream style corn
1/4 plus 2 Tbsp. Skim Milk
1 Egg
OR: Combine 1 Pkg. "Jiffy" corn muffin mix and follow recipe on the side of the box for Corn Pancakes reducing milk to 1/2 Cup and adding one 8 oz. can cream corn. Much easier!
BLACK BEAN SALSA
1 Can 15 oz. black beans rinsed and drained
1 Can 15 oz. chopped tomato or 1 Cup fresh tomato chopped
About 1/2 Cup chopped spring onion
1 Clove garlic minced
1 Tbsp. Balsamic Vinegar
Salt and Pepper to taste
Cilantro to taste (I use 1/4 to 1/2 tsp. dried)
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Directions: |
Directions:CORN CAKES:
Combine dry ingredients in one bowl and Liquid in another. Mix liquid into dry, stirring just until moistened. Cook on hot skillet coated with vegetable oil. (OR GO THE EASY WAY AS SUGGESTED ABOVE)
BLACK BEAN SALSA
Mix all together and let stand for 1 hour before serving. (I refrigerate overnight and then take it out 1 hour before serving)
Pile pancakes on your plate, top with black bean salsa and sour cream. |
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Number Of
Servings: |
Number Of
Servings:3; that's why I always double! |
Personal
Notes: |
Personal
Notes: This is a nice summer meal served with Sour Cream with fruit salad on the side.
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