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Potato-Black Bean Cakes with Tropical Dressing Over Greens

Yield 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 tablespoon minced seeded serrano chile or jalapeño pepper
  • 1 garlic clove, minced
  • 1/3 cup 2% reduced-fat milk
  • 1/2 teaspoon salt
  • 1 (15-ounce) can black beans, drained
  • 1 large egg white
  • 2 cups shredded peeled baking potato
  • Cooking spray
  • Dressing:
  • 1 cup pineapple juice
  • 1/2 cup finely chopped onion
  • 3 tablespoons brown sugar
  • 2 tablespoons white rum or water
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped pecans, toasted
  • 2 bacon slices, cooked and crumbled
  • 6 cups gourmet salad greens

Nutrition Information

  • calories 215
  • caloriesfromfat 22 %
  • fat 5.2 g
  • satfat 1.1 g
  • monofat 2.9 g
  • polyfat 0.8 g
  • protein 8.2 g
  • carbohydrate 35.6 g
  • fiber 4.2 g
  • cholesterol 3 mg
  • iron 2.3 mg
  • sodium 377 mg
  • calcium 71 mg

How to Make It

  1. To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup onion, chile, and garlic; sauté 3 minutes. Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.

  2. Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tablespoon potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.

  3. To prepare dressing, combine pineapple juice and next 4 ingredients (pineapple juice through lime juice) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and bacon.

  4. Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens. Drizzle 1/4 cup warm dressing over each serving.