Black Bean Cakes & Crunchy Detox Salad



Prep Time

15 minutes

Cook Time

15 minutes


Calories 335, Carbs 43 grams, Fat 14 grams, Protein 13 grams



Ingredients for the Black Bean Cakes

  • 2 tablespoons avocado oil, plus more for frying
  • 1 small onion, cut into 1/4-inch dice
  • 1 large garlic clove, minced
  • 3/4 teaspoon ground cumin
  • 2 – 15 ounce cans low sodium black beans, drained and rinsed
  • 1/4 teaspoon cayenne
  • 1 ¼ cups plain dry whole wheat bread crumbs
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/3 cup whole wheat flour
  • 2 large eggs, beaten
  • diced avocado, sliced scallions, and lime wedges, for serving

Ingredients for the Crunchy Detox Salad

  • 1 bunch or about 3 cups lacinato kale leaves, rubbed, removed from stem and finely chopped
  • 2 cups broccoli florets
  • 1/4 small red cabbage
  • 1 cup matchstick (shredded) carrots
  • 1/3 cup thinly-sliced green onions
  • 1 cup roughly-chopped fresh cilantro leaves
  • 1/2 cup toasted slivered almonds

Ingredients for the Dressing

  • ¼ cup extra-virgin olive oil
  • ¼ cup tahini
  • ¼ cup of packed fresh parsley leaves and stems
  • 2 to 3 tablespoons lemon juice, to taste
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup or honey
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 2 tablespoons ice-cold water, more as needed



  1. In a medium skillet, heat the 2 tablespoons of avocado oil over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 3 minutes until softened. Add the cumin and cook until fragrant, about 1 minute more.
  2. Scrape the onion mixture into the bowl of a food processor. Add 1 ½ cups of the beans along with the cayenne and pulse until the mixture is finely chopped but not smooth.
  3. Transfer the mixture to a large bowl. Mix in the remaining whole beans and 1/2 cup of the bread crumbs and season with salt and pepper.
  4. Form the mixture into twelve 1/4-cup patties, about 1/2 inch thick.
  5. To bread the cakes, place each cake into the bread crumbs, pressing so that they adhere firmly to all sides.
  6. In a very large skillet, heat 1/8 inch of avocado oil over medium high heat until it shimmers. Add the cakes and fry until golden brown, about 2 minutes per side. Drain on paper towels to ensure the breadcrumbs stay crispy.
  7. Serve the black bean cakes topped with the avocado, scallions and with lime wedges on the side.

Directions for the Crunchy Detox Salad

  1. For the dressing, add all of the ingredients EXCEPT the water to the jar of a blender or food processor and process until smooth. Add the water as needed to thin it out to the desired consistency.
  2. Add the kale, broccoli, cabbage and carrots to the food processor with the dressing and pulse until shredded and combined. Add the green onions and cilantro and pulse a few times just to combine.
  3. Transfer to a bowl and toss with the slivered almonds