Black Bean Cakes with Roasted Corn Salsa
Roasted Pineapple
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Ingredients
- 1½ cups frozen whole kernel corn, thawed
- ½ green bell pepper, chopped
- 2 Tbsp olive oil, divided
- ¼ tsp salt
- 1 (8.5-oz) pouches microwavable brown rice and quinoa
- 2 Tbsp flaxseed meal (see Note)
- ⅓ cup water
- 1 (15-oz) can black beans, drained and rinsed
- ⅓ cup panko breadcrumbs
- ½ tsp garlic salt
- ½ tsp onion powder
- ½ tomato, chopped
- 1 avocado, chopped
Instructions
- Preheat oven to 450°F. Toss together corn, bell pepper, 1 Tbsp oil, and salt on a rimmed baking sheet. Bake 20 minutes or until beginning to brown, stirring once.
- Cook rice mix according to package directions; cool.
- Stir together flaxseed and water in a bowl. Let stand 5 minutes to thicken.
- Place beans in a large bowl; mash slightly using a fork. Stir in rice mix, panko, flaxseed mixture, garlic salt, and onion powder. Divide into 4 portions; shape into patties.
- Cook patties in 1 Tbsp hot oil in a large skillet over medium-high heat 5 minutes per side or until browned and thoroughly heated.
- Stir tomato and avocado into corn salsa. Serve salsa over patties.
Side Dish Ingredients
- 1 (4-count) pkg pineapple wedges
- 1 Tbsp fresh lemon juice
- ½ Tbsp chopped fresh cilantro
- ½ Tbsp agave nectar
- ¼ tsp ground ginger
Side Dish Instructions
- Preheat oven to 425°F.
- Place pineapple on a rimmed baking sheet.
- Combine lemon juice, cilantro, agave and ginger; drizzle over pineapple.
- Bake 20 minutes or until pineapple is browned.
- Serve pineapple with black bean cakes.
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