Corn Pancakes With Black Bean Salsa Recipe


Health IndexAverageCuisine
CourseMain Ingredient
Interest Group


For black bean salsa
 Canned black beans15 Ounce, drained and rinsed well (1 Can, 425 Gram)
 Peeled chopped jicama115 Gram (1 Cup)
 Crumbled feta cheese100 Gram (3/4 Cup)
 Lime juice45 Milliliter (5 Tablespoons)
 Chopped cilantro15 Gram (1/3 Cup)
 Sliced green onion2 Tablespoon
 Honey2 Teaspoon
 Crushed red pepper flakes1⁄4 Teaspoon
 Butter/Margarine1 Tablespoon
 Frozen corn kernels10 Ounce, thawed and drained (1 Package, 285 Gram)
 Egg1 Large
 Diced red bell pepper50 Gram (1/3 Cup)
 Nonfat milk80 Milliliter (1/3 Cup)
 Yellow cornmeal5 Tablespoon
 All purpose flour40 Gram (1/3 Cup)
 Sugar1 1⁄2 Teaspoon
 Baking powder1 1⁄2 Teaspoon
 Lime wedges4 (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1737 Calories from Fat 410

% Daily Value*

Total Fat 46 g71%

Saturated Fat 24.9 g124.3%

Trans Fat 0 g

Cholesterol 334.3 mg

Sodium 3367.7 mg140.3%

Total Carbohydrates 266 g88.8%

Dietary Fiber 40.6 g162.6%

Sugars 43.6 g

Protein 67 g133.7%

Vitamin A 111.9% Vitamin C 213.4%

Calcium 178.7% Iron 74.6%

*Based on a 2000 Calorie diet


1. To prepare salsa, in a large bowl, combine beans, jicama, cheese, lime juice, chopped cilantro, onion, honey, and red pepper flakes. Cover and set aside; stir occasionally.
2. To prepare pancakes, melt butter in a wide nonstick frying pan over low heat. Remove pan from heat. Transfer butter to a large bowl (do not wash frying pan) and add corn, egg, bell pepper, and milk; mix well. In a small bowl, stir together corn-meal, flour, sugar, and baking powder. Add