Corn Pancakes with Black Bean Salsa
Modified from a recipe in Low-fat Vegetarian Cookbook: Recipies 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 juice1 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

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.