Potato-Black Bean Cakes With Tropical Dressing Over Greens

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 tablespoon minced seeded serrano chile or jalapeno pepper
• 1 garlic clove, minced
• 1/3 cup 2% reduced-fat milk
• 1/2 teaspoon salt
• 1 (15-ounce) can black beans, drained
• 1 large egg white
• 2 cups shredded peeled baking potato
• Cooking spray
• Dressing:
• 1 cup pineapple juice
• 1/2 cup finely chopped onion
• 3 tablespoons brown sugar
• 2 tablespoons white rum or water
• 1 tablespoon fresh lime juice
• 1 tablespoon chopped pecans, toasted
• 2 bacon slices, cooked and crumbled
• 6 cups gourmet salad greens

1. To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat. Add 1/4 cup onion, chile, and garlic; saute 3 minutes. Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.
2. Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tablespoon potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.
3. To prepare dressing, combine pineapple juice and next 4 ingredients (pineapple juice through lime juice) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and bacon.
4. Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens. Drizzle 1/4 cup warm dressing over each serving.

olive oil, onion, serrano chile, garlic, milk, salt, black beans, egg white, cooking spray, dressing, pineapple juice, onion, brown sugar, white rum, lime juice, pecans, bacon, gourmet salad greens

Taken from www.myrecipes.com/recipe/potato-black-bean-cakes-with-tropical-dressing-over-greens (may not work)