Delicious Living
  • 2 navel oranges (sections separated and diced )
  • 1 large tomato (cored, seeded and diced )
  • 1 scallion (thinly sliced )
  • 1 tablespoon fresh basil (minced )
  • 1 clove garlic (minced )
  • 1 tablespoon lime juice
  • 2 teaspoons olive oil
  • 1 small jalapeño pepper (seeded and minced, or 1/4 teaspoon crushed red pepper flakes )
  • Salt (to taste )
  • 4 cups cooked black beans (divided )
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1 tablespoon olive oil (plus more for oiling pan )
  • 1 medium onion (finely diced )
  • 2 cloves garlic (minced )
  • 1 stalk celery (thinly sliced )
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Black Bean Cakes with Orange Basil Salsa

DL STAFF | Delicious Living
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Serves: 6 people

Tomatoes and oranges together in salsa make a great match both for flavor and dynamic color. Serve these hearty bean cakes with a rice pilaf sprinkled with scallions.

  1. Combine salsa ingredients in a bowl. Let sit at least 1 hour, or up to 8 hours, before using.
  2. Place 3 cups black beans in a large bowl. Process the remaining 1 cup of beans with the eggs until smooth. Stir this mixture into the whole beans along with the bread crumbs.
  3. Heat the oil in a medium skillet over medium heat. Add onion, garlic and celery and sauté until very tender and beginning to brown, about 10 minutes. Sprinkle on the cumin and cook 1 more minute.
  4. Scrape the vegetables into the bean mixture and add salt and pepper. Stir to mix well.
  5. Preheat oven to 375°F. Lightly oil a baking sheet. Using a 1/3 cup measuring cup, scoop 12 portions of bean mixture and place on baking sheet. With a knife or your hands, flatten into patties. Bake 10 minutes, flip and bake 10 more minutes. Serve bean cakes with a spoonful of salsa on each.

Note: The dish may be prepared in advance through step 4. Cover and refrigerate for up to 8 hours.

Salsa Marinating Time: 1 hour

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