Food For The Soul Recipe: “Rice And Corn Cakes With Spicy Black Beans”

6 scallions, trimmed and sliced

2 tsp minced garlic

1 ½ tsp chopped fresh thyme or 1/2 teaspoon dried thyme leaves, crushed

1 cup frozen corn

1 cup fresh whole-wheat breadcrumbs (see tip)

½ tsp salt

¼ tsp freshly ground pepper

2 large egg

4 tsp extra-virgin olive oil, divided

1 can 15-ounce black beans, rinsed

1 cup tomato salsa, mild, medium or hot

1. Cook rice with the amount of water called for in the package directions, adding scallions, garlic and thyme to the water. Remove from heat and stir in corn, breadcrumbs, salt and pepper. Let stand for about 5 minutes to cool slightly.

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article courtesy of KitchenDaily.com