Bean Burger Salads with Creamy Cilantro-Lime Dressing
2
Points®
Temps total: 27 min • Préparation: 12 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Ingrédients
Olive oil
2 tsp(s)
Shallots
1 medium, minced
Garlic clove
1 clove(s), medium, minced
Canned pinto beans
15½ oz, rinsed and drained
Uncooked old fashioned oats
½ cup(s)
Egg whites
1 serving(s), large
Slivered almonds
2 tbsp(s)
Cilantro
2 tbsp(s), chopped
Ground cumin
1 tsp(s)
Table salt
½ tsp(s)
Black pepper
½ tsp(s)
Light sour cream
¼ cup(s)
Fresh lime juice
¼ cup(s)
Cilantro
¼ cup(s), chopped
Lime zest
¼ tsp(s), grated
Table salt
¼ tsp(s)
Romaine lettuce
6 cup(s), torn
Plum tomato
4 medium, quartered
English cucumber
½ medium, thinly sliced
Cooking spray
1 spray(s)
Instructions
1
To make burgers, heat oil in small skillet over medium heat. Add shallot and garlic and cook, stirring often, until softened, 2 minutes. Transfer mixture to food processor.
2
Add beans, oats, egg white, almonds, 2 tablespoons cilantro, cumin, 1/2 teaspoon salt, and pepper to food processor. Pulse until mixture forms chunky puree. Shape mixture into 4 (4-inch) patties.
3
Spray large skillet with nonstick spray and set over medium heat. Add patties and cook, turning once, until well browned, about 6 minutes.
4
Meanwhile, to make dressing, whisk together sour cream, lime juice, remaining 2 tablespoons cilantro, lime zest, and remaining 1/4 teaspoon salt in small bowl.
5
Divide romaine, tomatoes, and cucumber among 4 plates. Top with burgers and drizzle evenly with dressing.
6
Serving size: 1 salad
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