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Pinto Bean Cakes With Avocado Salsa
Ingredients
- Two (15-ounce) cans no-salt-added pinto beans (3 1/2 cups total), drained but not rinsed, with liquid reserved
- 1/2 cup fine or medium-grind cornmeal
- 1/2 cup finely chopped red onion (from 1/2 of a 12-ounce onion)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- Cilantro leaves, for garnish
- Lime wedges, for garnish
- For the avocado salsa
- Flesh of 1 ripe medium avocado, diced
- 1 medium tomato, diced
- 1/2 cup diced red onion (from 1/2 of a 12-ounce onion) medium red onion, diced
- 1 garlic clove, finely grated or pressed
- 2 tablespoons fresh lime juice
- 1/4 cup lightly packed fresh cilantro, chopped
- 1/4 teaspoon fine salt, plus more to taste
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