Use your browser's "print" button to print out this recipe in a 4 x 6 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -

Corn Pancakes with Black Bean Salsa
Modified from a recipe in Low-fat Vegetarian Cookbook: recipes for Healthy Eating by Sunset Books

Black Bean Salsa:
  • 1 can (15 ounce) black soybeans (by Eden Foods) or use black beans (drained and rinsed)
  • 1 cup finely chopped celery
  • 1/3 cup feta cheese, crumbled
  • 3 Tbsp. lime juice
  • 1 large tomato - diced into small pieces
  • 1/2 cup chopped fresh parsley (or cilantro if you prefer a bit more kick)
  • 6 green onions, chopped both white and green parts
  • 2 teaspoons honey
  • 1/4 teaspoon crushed red pepper flakes

Mix all these ingredients in a bowl, cover, and set aside

- Side Two- Cut Out Below -

Corn Pancakes with Black Bean Salsa

Corn Pancakes:

  • 1 teaspoon canola oil
  • 2 cups frozen corn kernels, thawed and drained
  • 1 large egg (I use Eggland's Best)
  • 1/3 cup red bell pepper, chopped small
  • 1/3 cup plain soymilk
  • 3 Tbsp. cornmeal (look for a brand that is high in fiber, i.e., uses the whole kernel)
  • 1/3 cup whole wheat flour
  • 1-1/2 teaspoon each of sugar and baking powder.

Mix wet ingredients in a medium bowl. Mix dry ingredients in a small bowl. Then add dry ingredients to wet ingredients, stirring just until ingredients are evenly moistened. Cook 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. Serves 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