Ingredients
1
can (15 oz) Progresso™ black beans, drained
1
egg, slightly beaten
1
cup Progresso™ plain bread crumbs
2
tablespoons finely chopped red onion
1
teaspoon garlic powder
1
teaspoon ground cumin
1/4
teaspoon salt, if desired
1
teaspoon lime juice
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/2
cup reduced-fat sour cream
1
tablespoon chopped fresh cilantro
1/4
teaspoon granulated sugar
1/8
teaspoon salt
2
teaspoons lime juice
1
tablespoon granulated sugar
1/8
teaspoon salt
1/4
cup extra-virgin olive oil
2
tablespoons red wine vinegar
2
teaspoons finely chopped jalapeño chile (from jar)
1
teaspoon jalapeño liquid (from jar)
1
bag (5 oz) spring or baby greens salad mix
Fresh sprigs of cilantro, if desired
Preparation
Heat oven to 400°F. Spray cookie sheet with cooking spray. In medium bowl, mash beans with fork or pastry blender. Stir in egg, 3/4 cup of the bread crumbs and remaining bean cake ingredients. Shape mixture into 6 patties, 3 inches in diameter and 1/2 inch thick. Sprinkle both sides of bean patties with remaining 1/4 cup bread crumbs; place on cookie sheet.
Bake 10 minutes. Turn bean cakes over; bake 10 to 13 minutes longer or until bread crumbs begin to turn golden brown.
Meanwhile, in small bowl, mix all cilantro-lime sour cream ingredients; set aside. In large bowl, beat all salad ingredients except salad mix with wire whisk until well blended. Add salad mix; toss until coated.
To serve, arrange salad evenly on individual plates. Top each with bean cake and dollop of cilantro-lime sour cream. Garnish with cilantro sprigs.
