• 1 tablespoon olive oil
  • ¼ cup chopped onion
  • 1 tablespoon minced jalapeno
  • 1 clove garlic, minced
  • cup 2% milk
  • ½ teaspoon salt
  • 1 15 ounce can black beans, drained
  • 1 large egg white
  • 2 cups shredded, peeled baking potatoes
  • 1 cup pineapple juice
  • ½ cup finely chopped onion
  • 3 tablespoons brown sugar
  • 2 tablespoons white rum
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped, toasted pecans
  • 2 slices bacon, cooked and crumbled
  • 6 cups gourmet salad greens


To prepare potato cakes, heat oil in a large nonstick skillet over medium high heat. Add 1/3 cup onion, chile and garlic; saute 3 minutes. Combine onion mixture, milk, salt, beans, and egg white in food processor and process until smooth, scraping sides of bowl once. Stir in potato.

Place skillet coated with cooking spray over medium-high heat until hot. Spoon one tablespoon potato mixture per cake into pan, spreading each to form a two inch circle and cook two minutes or until lightly browned on the first side. Carefully turn cake over; cook two minutes on the other side. Repeat procedure with remaining potato mixture. Keep cakes warm.

To prepare dressing, combine pineapple juice and next four ingredients) in a saucepan; bring to a boil. Reduce heat; simmer five minutes. Stir in pecans and bacon.

Arrange 1 cup of salad greens on each of six plates. Arrange four cakes around each pile of greens. Drizzle 1/4 cup warm dressing over each serving.

black beans, potatoes
potatoes, black beans