Spicy Black Bean + Corn Salad with Zucchini Cakes

Listen, the first time I came across this recipe I thought it looked way too healthy to be delicious, and boy was I wrong. When I tell y’all that this is LITERALLY a weekly staple in my home—so delicious, but better yet, it’s absurdly easy. (Even better, the spicy black bean and corn salad can be thrown in salads, Buddha bowls, omelettes, etc.—she’s a versatile gal!)

So, without further ado…I’m going to separate the recipes, but at the bottom I’m going to give you my “pro tips” so you can maximize your kitchen efficiency and get to eating.


-1 can of corn (drained and rinsed)

-1 can of black beans (drained and rinsed)

-2 tablespoons Sweet Viking Relish (either flavor)

-1/3 cup feta cheese

-salt and pepper to taste

  1. Mix up all the ingredients—you don’t even have to do it in a bowl—just throw it right in the pan! Less dishes amirite?

  2. Cook on medium/medium-low heat until all the feta cheese is melted (about halfway done pictured below).

—You can serve this hot OR cold and its great in the fridge all week—I put this in salads, in wraps, in omelettes. TRUST ME BRO.

—Ok, now you may be thinking feta is a weird choice—and if you’d prefer to use cotija or another crumbly cheese. I had feta in my fridge and I thought the tanginess of the feta would balance it nicely (it did).

—Last point: I’m obsessed with this recipe because it’s cheap, healthy, easy, quick to make and we love a versatile queen. There’s nothing not to love about this recipe, especially when you top it with…


As someone who thinks zoodles (zucchini noodles) are the absolute worst ever, it says a lot that I LOOOOOVE these zucchini cakes. Again, I make these once a week I’m obsessed.

-1 zucchini

-1 egg

-2 tbs shredded cheese

-2 tbs panko bread crumbs

-2 tbs flour

-1 tsp garlic powder

-1 tsp dried parsley

-1/2 tsp paprika

-1/4 tsp pepper

-1/4 tsp salt

  1. Wash that zuke and then grate it up.

  2. If you have a cheesecloth, excellent—if not, this step can be done with a clean kitchen towel or paper towels—put grated zucchini into your cloth and then add about 1/2 tsp of salt to help draw the excess water out. I let it sit for at least 5-10 minutes and then squeeze out all the water you can like a messy veggie stress ball.

  3. Add the ingredients and mix until well combined—a note on the cheese: sometimes I use shaved parm, sometimes cheddar—you can really use whatever cheese you’d like here. Go wild, you earned it champ.

  4. Pan fry zucchini cakes until golden brown on both sides. I used medium/medium-high heat and about 3-5 minutes on each side.

  5. Serve hot with chilled spicy black bean and corn salad. Topped with lemon crema (1/4 cup sour cream and 2-3 tbl of lemon juice). You can even top with more Sweet Viking relish if you’re so inclined :)

Here are my very hot “pro tips”

  1. I start by grating the zucchini, salting and letting it hang out for a bit.

  2. Then I move onto Spicy Black Bean and Corn Salad, and once that’s finished I throw it in the fridge (I prefer the salad chilled).

  3. Finally, I finish up the zucchini cakes and throw it all together with the lemon créma.

  4. I swear this is the last time I’ll say it, but you need to make this a weeknight staple. The zucchini cakes also heat up ok in the microwave or oven for the next day or two—you can even throw it back in the pan for a minute to keep it crispy on the outside.

  5. Here’s a pic of a salad I put it in, which was also delicious. Kale and I have had a love-hate relationship for quite some time until I learned that if you actually massage it with dressing, it doesn’t taste like broken dreams.

Don’t worry—this recipe is also available: A Salad That Won’t Make You Sad

She’s a beaut.

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