Black Bean Cakes With Corn Relish-Lucky 32

• 6 1/2 cups black beans
• 1/2 cup salsa
• 1/2 cup diced red onion
• 1 1/4 red bell peppers, diced
• 1/4 cup chopped fresh cilantro
• 2 cups Japanese bread crumbs(use half regular bread crumbs)
• 1 tablespoon diced jalapeno peppers
• 1/2 teaspoon Tabasco sauce
• 1 teaspoon Tabasco jalapeno sauce
• 2 cups crushed tortilla chips
• 1 teaspoon cumin
• 1 teaspoon coriander
• 2 tablespoons olive oil
• CORN RELISH
• 2/3 pound corn kernels (canned or fresh cooked)Drained well
• 1/4 cup diced Jalapeno peppers
• 1/2 pound diced tomatoes
• 1/4 cup diced red onions
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic
• 2 tablespoons canola oil
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground cumin

1. Rinse black beans in cold water. Place in a colander and drain well (at least 10 minutes). Add all ingredients except tortilla chips, cumin, coriander, and olive oil to a mixing bowl. Blend well with hands, mashing some of the beans to form a thick mixture. Form into 3-ounce patties and set aside. Using a food processor, blend tortilla chips, cumin, and coriander until it is a crumb consistency. Dredge each bean patty in the tortilla mixture. Heat oil in large skillet and saute bean cakes over medium-high heat, turning when they are golden brown.
2. CORN RELISH
3. Add all ingredients to a large mixing bowl.mix
4. The longer it sits the better(refrigerate)-overnight if possible. Place relish on top of each black bean cake.

black beans, salsa, red onion, red bell peppers, fresh cilantro, bread crumbs, peppers, tabasco sauce, tabasco jalapeufo sauce, tortilla chips, cumin, coriander, olive oil, corn relish, corn, ubc, tomatoes, red onions, salt, garlic, canola oil, lime juice, fresh cilantro, ground cumin

Taken from www.epicurious.com/recipes/member/views/black-bean-cakes-with-corn-relish-lucky-32-51166981 (may not work)