“Venezuelan Dinner for Vegetarians: Aromatic Mango-Corn Salad & Creamy Black Bean Patties”

Allergens

None

Ingredients

• 2 cups fresh or frozen corn kernels
• 1 ripe mango, peeled, pitted, and diced
• 1 small red onion, finely chopped
• 1 small bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• Salt and pepper, to taste
• For the Black Bean Patties:
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cooked quinoa
• 1/4 cup breadcrumbs
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 2 tbsp cilantro, chopped
• 1 tsp ground cumin
• Salt and pepper, to taste
• Vegetable oil, for frying

Instructions

1. In a large mixing bowl, combine the corn kernels, mango, red onion, bell pepper, cilantro, and lime juice. Season with salt and pepper, and toss gently to mix. Set aside to let flavors meld.
2. For the black bean patties, in a food processor, add black beans, quinoa, breadcrumbs, onion, garlic, cilantro, cumin, salt, and pepper. Pulse until the mixture comes together but still has some texture.
3. Divide the mixture into 8 equal portions, and shape each portion into a patty. Heat about an inch of vegetable oil in a frying pan over medium heat. Fry the patties for 4 5 minutes per side or until golden brown and crispy on the outside. Drain on paper towels.
4. To serve, place a generous scoop of the mango corn salad atop each plate, followed by two black bean patties. Garnish with additional cilantro leaves and lime wedges if desired.

Chef’s Insight

The combination of flavors and textures in this dish is what makes it truly exceptional. Don't be afraid to experiment with different herbs or spices if you prefer.

Notes

Feel free to add a protein like grilled chicken or seared tofu for non-vegetarians.