Plant-Based

Black Bean 
Patty Salad

This light lunch recipe is geared toward weight loss and provides a healthy balance of macronutrients.

NOTE: This recipe makes two full servings with salad plus extra patties to freeze for later.

Servings
5 patties and 2 servings of salad
Prep Time
20 min
Cook Time
10 min
Duration
30 min

Ingredients

  • 1 15-oz BPA-free can unsalted black beans, drained, divided (NOTE: Do not rinse.)
  • 1/2 cup water-packed roasted red pepper
  • 1/2 cup chopped 
yellow onion
  • 1/2 cup cooked quinoa
  • 1/4 cup oat flour
  • 1/4 cup chopped 
fresh cilantro
  • Zest and juice of 1/2 lime
  • 1 clove garlic
  • 1 tsp each chile powder 
and ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1 tbsp grape seed oil
  • 4 cups field greens mix
  • 1/2 cup all-natural corn salsa or pico de gallo (TIP: You can also make your own corn salsa by mixing corn kernels, chopped cilantro, onion and lime juice.)
  • 12 grape tomatoes, halved
  • 1 avocado, sliced
  • SAUCE: 1/2 cup plain whole-milk Greek yogurt
  • Zest and juice of ½ lime
  • 1/2 chipotle pepper, 
plus 1 tbsp adobo sauce
  • 1/8 tsp sea salt

Preparation

  1. To a food processor, add 2/3 cup beans, red pepper, onion, quinoa, oat flour, cilantro, lime zest and juice, garlic, chile powder, cumin, paprika and 1/4 tsp salt. Pulse until almost smooth. Pour into a mixing bowl and fold in remaining black beans.
  2. In a large nonstick pan on medium-high, heat oil. Use a 1/2 cup scoop to measure 5 patties; flatten slightly. To pan, add patties and cook for 4 minutes on each side, until golden.
  3. Divide greens, salsa and tomatoes between 2 bowls. Top each with 1 black bean patty and half of the avocado slices.
  4. Whisk together yogurt, lime zest, lime juice, chipotle pepper, adobo and 1/8 tsp salt. Place 1/4 cup sauce over top of each salad.

Nutrition Information

  • Serving Size 1 patty, 2 1/2 cups salad, 1/4 cup sauce
  • Calories 539
  • Carbohydrate Content 66 g
  • Cholesterol Content 10 mg
  • Fat Content 25 g
  • Fiber Content 18 g
  • Protein Content 16.5 g
  • Saturated Fat Content 7 g
  • Sodium Content 619 mg
  • Sugar Content 20 g
  • Unsaturated Fat Content 0 g
  • Monounsaturated Fat Content 12 g
  • Polyunsaturated Fat Content 4.5 g