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Black Bean Cake Salad with Cilantro-Lime Cream

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Pillsbury Kitchens
Updated Jun 29, 2006
Bake-Off® Contest 42, 2006
Lisa Silcox
Abingdon, Virginia
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A delicious cilantro-lime cream drips over crusty black bean patties that lay on crisp jalapeño-scented baby greens in this main dish salad.

Black Bean Cake Salad with Cilantro-Lime Cream

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 22
  • Servings 6
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Ingredients

Bean Cakes

  • 1 can (15 oz) Progresso™ black beans, drained
  • 1 egg, slightly beaten
  • 1 cup Progresso™ plain bread crumbs
  • 2 tablespoons finely chopped red onion
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt, if desired
  • 1 teaspoon lime juice
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles

Cilantro-Lime Sour Cream

  • 1/2 cup reduced-fat sour cream
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 2 teaspoons lime juice

Salad

  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons finely chopped jalapeño chile (from jar)
  • 1 teaspoon jalapeño liquid (from jar)
  • 1 bag (5 oz) spring or baby greens salad mix

Garnish

  • Fresh sprigs of cilantro, if desired

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray cookie sheet with cooking spray. In medium bowl, mash beans with fork or pastry blender. Stir in egg, 3/4 cup of the bread crumbs and remaining bean cake ingredients. Shape mixture into 6 patties, 3 inches in diameter and 1/2 inch thick. Sprinkle both sides of bean patties with remaining 1/4 cup bread crumbs; place on cookie sheet.
  • Step 
    2
    Bake 10 minutes. Turn bean cakes over; bake 10 to 13 minutes longer or until bread crumbs begin to turn golden brown.
  • Step 
    3
    Meanwhile, in small bowl, mix all cilantro-lime sour cream ingredients; set aside. In large bowl, beat all salad ingredients except salad mix with wire whisk until well blended. Add salad mix; toss until coated.
  • Step 
    4
    To serve, arrange salad evenly on individual plates. Top each with bean cake and dollop of cilantro-lime sour cream. Garnish with cilantro sprigs.

Nutrition

310 Calories
14g Total Fat
10g Protein
35g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
600mg
25%
Potassium
360mg
10%
Total Carbohydrate
35g
12%
Dietary Fiber
5g
21%
Sugars
7g
Protein
10g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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