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Corn Pancakes With Black Bean Salsa

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Ingredients
For black bean salsa
  Canned black beans 15 Ounce, drained and rinsed well (1 Can, 425 Gram)
  Peeled chopped jicama 115 Gram (1 Cup)
  Crumbled feta cheese 100 Gram (3/4 Cup)
  Lime juice 45 Milliliter (5 Tablespoons)
  Chopped cilantro 15 Gram (1/3 Cup)
  Sliced green onion 2 Tablespoon
  Honey 2 Teaspoon
  Crushed red pepper flakes 1⁄4 Teaspoon
  Butter/Margarine 1 Tablespoon
  Frozen corn kernels 10 Ounce, thawed and drained (1 Package, 285 Gram)
  Egg 1 Large
  Diced red bell pepper 50 Gram (1/3 Cup)
  Nonfat milk 80 Milliliter (1/3 Cup)
  Yellow cornmeal 5 Tablespoon
  All purpose flour 40 Gram (1/3 Cup)
  Sugar 1 1⁄2 Teaspoon
  Baking powder 1 1⁄2 Teaspoon
  Lime wedges 4 (For Garnish)
Directions

1. To prepare salsa, in a large bowl, combine beans, jicama, cheese, lime juice, chopped cilantro, onion, honey, and red pepper flakes. Cover and set aside; stir occasionally.
2. To prepare pancakes, melt butter in a wide nonstick frying pan over low heat. Remove pan from heat. Transfer butter to a large bowl (do not wash frying pan) and add corn, egg, bell pepper, and milk; mix well. In a small bowl, stir together corn-meal, flour, sugar, and baking powder. Add

Recipe Summary

Cuisine: 
Mexican
Course: 
Side Dish
Ingredient: 
Corn
Interest: 
Quick

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