Homemade Black Bean Veggie Burgers

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight."

Ingredients: 

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut into 2 inch pieces
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
  Instead of egg I will boil 1T of flax seeds in 3/4 cup of water, strain the hot water off. Once cooled the water resembles egg white. 
  
  

• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs  

Directions: 

• Prep
  15 m
• Cook
  20 m
• Ready In
  35 m

1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.
2. In a medium bowl, mash black beans with a fork until thick and pasty.
3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.
4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.  
7.  
8. Source: allrecipes.com

Southwestern Black-Eyed Pea And Corn Salad

Black-eyed peas illustrate their all-around usefulness in recipes ranging from Black-Eyed Pea Hummus or Texas Caviar Salad to Hoppin John with Grits Polenta. Black-eyed peas are great in soups, salads, sides, and main dishes, you can make them for virtually any meal.

Ingredients:

• 1   medium bell pepper
• 1   small red onion
• 2  15 1/2 ounce cans black-eyed peas
• 1  15 1/4 ounce can corn kernels, no salt added
• 3   tablespoons canola oil
• 2   tablespoons vinegar
• 1   teaspoon ground cumin
• 1/4  teaspoon salt
• 1/2  teaspoon ground black pepper
• 1/4  cup fresh cilantro leaves (optional)

  
  

  Directions:

   

  1. Rinse and dice bell pepper, removing core and seeds. Peel and dice onion.

  2. Add the diced pepper and onion to a large serving bowl.

  3. Drain and rinse canned black-eyed peas and canned corn kernels in a colander.

  4. Add corn and peas to serving bowl.

  5. Measure and add the canola oil, vinegar, cumin, salt, and black pepper to the pea mixture. Mix well.

  6. If using cilantro, rinse and tear the leaves into smaller pieces and add to salad. Mix well before serving.

   

  Tips:

  
  

  1. Try chilling the salad and serving it over spinach or kale. For slightly varied flavor, use any type of vinegar you have on hand, such as balsamic vinegar, red or white wine vinegar, cider vinegar, etc.

   

  Source: bhg.com