Black Bean Croquettes

 

2

cups chopped tomatoes

2

cups chopped pineapple

2

tablespoons chopped fresh cilantro

1/4

teaspoon salt

2

cans (15 oz each) Progresso® black beans, drained, rinsed

1

tablespoon ground cumin

1

teaspoon ground coriander

1

clove garlic, grated

1

cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn, thawed

1

cup finely chopped onion

1/4

cup chopped fresh cilantro

1/2

cup Progresso® plain bread crumbs

• 1 Heat oven to 450°F. Spray cookie sheet with cooking spray. In large bowl, mix salsa ingredients; set aside.
• 2 In another large bowl, add black beans, cumin, coriander and garlic. Using potato masher or fork, mash beans until no whole beans remain. Stir in corn, onion, cilantro and 1/4 cup of the bread crumbs.
• 3 In medium bowl, add remaining 1/4 cup bread crumbs. Measure 1/4 cup bean mixture at a time, and form into a ball. Roll in bread crumbs. Place on cookie sheet.
• 4 Bake 15 to 20 minutes or until heated through. Serve with salsa.