Grilled Black Beans with Bean Sprout Salad
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners, and honestly, it couldn't be easier to pull together. I love grilling hearty black bean cakes until they get crispy on the outside, then piling them high with a fresh, zesty bean sprout salad. Black beans are packed with fiber and protein, so you'll feel satisfied and energized after eating this. The whole meal comes together in under an hour, and most of your ingredients are probably already in your pantry. It's budget friendly, impressively tasty, and feels way fancier than the minimal effort required. Trust me, this one's a keeper.
Ella x
Ingredients
- 2 cans (15 oz each)canned black beans(drained and rinsed)
- 118 mlpanko breadcrumbs
- 59 mlred onion(finely diced)
- 1jalapeño(minced, seeds removed for less heat)
- 3 tablespoonsfresh cilantro(chopped)
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 710 mlfresh bean sprouts
- 355 mlcherry tomatoes(halved)
- 1cucumber(diced)
- 2lime(juiced)
- 4 tablespoonsolive oil
- to tastesalt and black pepper
Detail level
Instructions
- 1
In a large bowl, mash the drained black beans with a fork until roughly 70% of them are broken down, leaving some texture.
Tip: Don't over-mash; lumpy beans create better texture in the patties.
- 2
Fold in the panko breadcrumbs, diced red onion, minced jalapeño, 2 tablespoons of cilantro, cumin, smoked paprika, and a pinch of salt and pepper until well combined.
Tip: The mixture should hold together when squeezed but not be wet.
- 3
Form the mixture into 8 patties, each about 3 inches wide and 0.75 inches thick. Place on a parchment-lined plate and refrigerate for 10 minutes.
Tip: Chilling helps the patties hold their shape on the grill.
- 4
Preheat your grill to medium-high heat (about 400°F) and lightly brush the grates with oil.
Tip: If using a grill pan, heat it over medium-high heat on the stovetop.
- 5
Carefully place the bean patties on the grill and cook for 5-6 minutes per side until a golden crust forms, handling gently to avoid breaking.
Tip: Resist the urge to move them around; let them sit to develop the smoky exterior.
- 6
While the beans cook, combine the fresh bean sprouts, halved cherry tomatoes, and diced cucumber in a separate bowl.
Tip: Keep the sprouts cool until serving to maintain their crunch.
- 7
Whisk together the lime juice, olive oil, remaining 1 tablespoon of fresh cilantro, and a pinch of salt and pepper to create the dressing.
Tip: Taste and adjust seasoning before pouring over the salad.
- 8
Pour the dressing over the bean sprout mixture and toss gently to coat evenly.
Tip: Dress the salad just before serving to prevent the sprouts from becoming soggy.
- 9
Arrange two grilled black bean patties per plate and top with the bean sprout salad, allowing some dressing to drizzle down the sides.
Tip: Serve immediately while the patties are still warm and the sprouts are crisp.
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