corn fritters with black bean salad

Name: Corn Fritters with Black Bean Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 can(s) 15-oz. cans black beans, rinsed and drained well; 1 large avocado, cut into small cubes; 1/2 cup(s) fresh cilantro leaves, packed; 1/4 cup(s) red onion, very thinly sliced; 3 tablespoon(s) fresh lime juice; 4 cup(s) fresh corn kernels; 1/2 cup(s) all-purpose flour; 2 large eggs, beaten; 2 - garlic cloves, finely chopped; 1 teaspoon(s) ground cumin; 3/4 cup(s) vegetable oil

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Deep In The Heart of, TX

Updated on Apr 11, 2015

Recipe is from Good Housekeeping Magazine. Perfect for a light lunch or brunch.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 cans 15-oz. cans black beans, rinsed and drained well
1 large avocado, cut into small cubes
1/2 cup fresh cilantro leaves, packed
1/4 cup red onion, very thinly sliced
3 tablespoons fresh lime juice
4 cups fresh corn kernels
1/2 cup all-purpose flour
2 large eggs, beaten
2 - garlic cloves, finely chopped
1 teaspoon ground cumin
3/4 cup vegetable oil

How To Make corn fritters with black bean salad

Step 1

In a large bowl, combine beans, avocado, cilantro, onion, lime juice and 1/4 tsp. salt - toss well.

Step 2

In another large bowl, combine corn, flour, eggs, garlic, cumin and 1/2 tsp. salt until well mixed.
Step 3

In a 12-inch skillet, heat oil on medium-high heat until very hot. Add batter to oil by 1/4 cupfuls, forming mounds; gently press tops to flatten. Cook 4-5 minutes or until browned on each side, turning over once. Be careful, oil will splatter. Transfer to a cookie sheet in a 225 degree oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad on top.
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