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Corn-and-Black Bean Cakes With Smoked Salmon Salsa

Yield 6 servings
Chef Allen cooks fresh corn and dried black beans when possible, but offers shortcuts here.


  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup butter or margarine, melted
  • 1 teaspoon baking powder
  • 3/4 cup milk
  • 3/4 cup frozen whole kernel corn, thawed
  • 3/4 cup canned black beans, rinsed and drained
  • 3/4 teaspoon salt
  • 3/4 teaspoon coarsely ground pepper
  • Smoked Salmon Salsa

How to Make It

  1. Whisk together first 5 ingredients in a large bowl; stir in corn and next 3 ingredients.

  2. Pour about 1/4 cup batter for each pancake into a nonstick skillet over medium-high heat. Cook until tops of pancakes are covered with bubbles and edges appear done; turn and cook other side. Serve with Smoked Salmon Salsa.

Chef Allen's, North Miami Beach, Florida