Recipe: Black Bean Sliders with Corn Salsa (no meat)

BLACK BEAN SLIDERS



FOR THE BUNS:
5 frozen stone ground 100% whole wheat Texan rolls (from 3-lb bag)
2 tablespoons butter, melted

FOR THE CORN SALSA:
1 can (7 oz) whole kernel corn with red and green peppers, drained 2/3 cup chunky-style medium salsa

FOR THE BEAN PATTIES:
5 teaspoons olive oil, divided use
1/4 cup finely chopped red or yellow onion
1 can (15 oz) black beans, drained, rinsed
1 egg, beaten
1/2 cup plain bread crumbs
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

FOR THE SANDWICHES:
Bibb or leaf lettuce, torn into 20 small pieces
5 slices (3/4 oz each) Cheddar cheese, cut into quarters

TO PREPARE THE ROLLS:
Thaw rolls at room temperature until soft but still cold, about 10 minutes. Spray cookie sheet with cooking spray. Cut each roll into quarters; shape dough pieces into balls. Place on cookie sheet. Brush tops of dough balls with butter. Cover with plastic wrap sprayed with cooking spray. Let rise in warm place 2 hours to 2 hours 30 minutes until doubled in size.

WHEN READY TO BAKE:
Heat oven to 350 degrees F.

Remove plastic wrap. Bake buns 12 to 15 minutes or until golden brown. Remove from pan to cooling rack.

MEANWHILE, TO MAKE THE SALSA:
In medium bowl, mix salsa ingredients. Cover; refrigerate until serving time.

TO MAKE THE BEAN PATTIES:
In 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Add onion; cook 3 to 4 minutes, stirring often, until softened. Remove from heat; cool slightly.

In medium bowl, mash beans with potato masher or fork, leaving a few beans whole. Stir in egg, bread crumbs, garlic, cumin, salt and pepper. Add cooled onion; mix until thoroughly combined. Shape mixture into 20 (1-inch) balls, using about 1 scant tablespoon per ball.

In same skillet, heat 2 teaspoons oil over medium heat. Place half of the bean balls in skillet; with back of spatula, flatten balls into patties, about 1 1/2-inches in diameter.

Cook 4 to 6 minutes, turning once, until browned. Remove from skillet; cover to keep warm. Repeat with remaining 2 teaspoons oil and bean balls.

TO SERVE:
Split buns in half. On bottom half of each bun, place lettuce piece, bean patty, cheese quarter and 1 heaping tablespoon corn salsa. Cover with top halves of buns.

Makes 20 sandwiches

NUTRITIONAL INFORMATION FOR 1 SANDWICH: Calories 130 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 20mg; Sodium 270mg; Total Carbohydrate 17g (Dietary Fiber 3g); Protein 5g %Daily Value: Vitamin A 10%; Vitamin C 0%; Calcium 6%; Iron 4%

Exchanges: 1 Starch, 1/2 Vegetable, 1 Fat Carbohydrate Choices: 1

Source: Betty Crocker Vegetarian Cooking