Potato-Black Bean Cakes with Tropical Dressing Over Greens

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 215
  • Calories from fat: 22%
  • Fat: 5.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 8.2g
  • Carbohydrate: 35.6g
  • Fiber: 4.2g
  • Cholesterol: 3mg
  • Iron: 2.3mg
  • Sodium: 377mg
  • Calcium: 71mg


  • 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


  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.
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