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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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  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.

Notes

  • We recommend organic ingredients when feasible.
  • 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.
  • Calories 279
  • Calories from Fat 81
  • % Daily Value*
  • Fat 9g
  • 14%
  • Saturated Fat 5g
  • 31%
  • Cholesterol 59mg
  • 20%
  • Sodium 797mg
  • 35%
  • Potassium 693mg
  • 20%
  • Carbohydrates 41g
  • 14%
  • Fiber 10g
  • 42%
  • Sugar 3g
  • 3%
  • Protein 12g
  • 24%
  • Vitamin A 700IU
  • 14%
  • Vitamin C 14.3mg
  • 17%
  • Calcium 139mg
  • 14%
  • Iron 3.1mg
  • 17%