The Evolution of a Black Bean and Corn Salad!

March 12, 2015

I believe in evolution, it is evident in how I cook.  I am not really a fan of leftovers, I always have to be in a state of creation so it's not really surprising that I turned a black bean and corn salad from Monday night into veggie burgers by tuesday night!


I have been 90% vegetarian for about 7 years and this past month I decided to try to get 99% meat-free.  This recipe is my first attempt at a veggie burger I usually opt for a chicken breast sandwich if my husband is grilling or a salmon burger (which is the 1% I plan to maintain!), I have had some amazing bean burgers in my life and so with a fridge full of leftovers it was time to play around.


All amounts are approximate allow yourself to be creative, play and have fun!


Black Bean and Corn Salad

1 can black beans (or about 2 cups of prepared black beans)

1 cup corn

Cilantro chopped

Chili Powder to taste

salt and pepper to taste

Squeeze of lime

Splash of EVOO



The Evolution: Veggie Burger


Left over salad from above (at least 1.5 cups worth)

1 cup black quinoa cooked (or other quinoa variety)

1 cup mushrooms chopped and sautéed

1 cup mushrooms chopped and sautéed

mint chopped

cilantro chopped

chili powder to taste

salt and pepper to taste

2-4 eggs (keep adding eggs until the mixture is quite eggy)



1/4 cup Chia seeds

1/4 cup bread crumbs


Heat a cast iron skillet over medium heat, add ghee or grapeseed oil (I fried 3 patties with ghee and then the next 3 with oil, and kept alternating).  With a tablespoon scoop balls of the mixture into hands, flaten slightly and place into hot pan.  Cook on each side for 2 min or until brown and crispy.

If the patties are falling apart add another egg.


Serve on grainy bun with mustard, fresh tomato and slather with guacamole!  



Meat?  What meat?!






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