Summer time is all about eating light. During those hot summer lunches and dinners its nice to eat something that is either refreshing or light enough to keep you from feeling extra bogged down. This corn fritter and black bean salad a la Tex-Mex is the perfect dish to help beat the summer heat. It’s light enough to help keep you from feeling sluggish and it’s satisfying.
Ingredients
- 2 can black beans
- 1 large avocado
- ½ c. packed fresh cilantro leaves
- ¼ small red onion
- 3 tbsp. lime juice
- 4 c. fresh corn kernels
- ½ c. all-purpose flour
- 2 large eggs
- 2 clove garlic
- 1 tsp. ground cumin
- ¾ c. vegetable oil
Directions
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In large bowl, combine beans, avocado, cilantro, onion, lime juice, and 1/4 teaspoon salt, tossing.
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In another large bowl, combine corn, flour, eggs, garlic, cumin, and 1/2 teaspoon salt until well mixed.
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In 12-inch skillet, heat oil on medium-high until very hot. Add batter to oil by 1/4-cupfuls, forming 4 mounds; gently press tops to flatten. Cook 4 to 5 minutes or until browned on each side, turning over once. (Be careful: Oil will spatter.)
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Transfer to cookie sheet in 225 degrees F oven to keep warm. Repeat with remaining batter, reducing heat to medium, if necessary, to maintain temperature. Serve with bean salad.
Recipe source: Good House Keeping
Photo source: 100 Days of Real Food
