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Bake-Off® Contest 42, 2006
Abingdon, Virginia

Black Bean Cake Salad with Cilantro-Lime Cream

A delicious cilantro-lime cream drips over crusty black bean patties that lay on crisp jalapeño-scented baby greens in this main dish salad.

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  • prep time 35 min
  • total time 35 min
  • ingredients 22
  • servings 6
 

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 (4.5 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 2 Bake 10 minutes. Turn bean cakes over; bake 10 to 13 minutes longer or until bread crumbs begin to turn golden brown.
  • 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.
  • 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.
  • 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.
  • 2 Bake 10 minutes. Turn bean cakes over; bake 10 to 13 minutes longer or until bread crumbs begin to turn golden brown.
  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
120),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
600mg
600%;
Total Carbohydrate
35g
35%
(Dietary Fiber
5g
5%
  Sugars
7g
7%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
15%;
Calcium
10%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

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