Modified from a recipe in Low-fat Vegetarian Cookbook:
recipes for Healthy Eating by Sunset Books
Black Bean Salsa:
can (15 ounce) black soybeans (by
Eden Foods) or use black beans (drained
cup finely chopped celery
cup feta cheese, crumbled
Tbsp. lime juice
large tomato - diced into small pieces
cup chopped fresh parsley (or cilantro if you
prefer a bit more kick)
green onions, chopped both white and green parts
teaspoon crushed red pepper flakes
Mix all these
ingredients in a bowl, cover, and set aside
teaspoon canola oil
cups frozen corn kernels, thawed and drained
large egg (I use Eggland's Best)
cup red bell pepper, chopped small
cup plain soymilk
Tbsp. cornmeal (look for a brand that is high in fiber, i.e.,
uses the whole kernel)
cup whole wheat flour
teaspoon each of sugar and baking powder.
wet ingredients in a medium bowl. Mix dry ingredients
in a small bowl.
add dry ingredients to wet ingredients, stirring just
until ingredients are evenly moistened.
in portions that are ~1/4 cup in a skillet that is non-stick
or lightly oiled with a non-stick spray or canola oil.
Cook 1-2 minutes per side, until lightly browned. Keep
warm in an oven until all are ready to serve.
4. I served the Corn Pancakes topped with a generous scoop of
the Black Bean Salsa, a little regular tomato salsa on the side,
fresh steamed broccoli, and fresh pineapple. My husband declared
this recipe *a winner*. Those are the only ones that get posted
on my web site.