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Side One - Cut Out Below -
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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
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Side Two- Cut Out Below -
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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
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