I’m excited to share a new series I’ll be running…Trader Joe’s Recipes! The idea is simple: each Friday through the end of the year, I’ll share an original recipe inspired by a feature ingredient found at Trader Joe’s. True to Trader Joe’s ingredients, these recipes will be easy to assemble with minimal effort and ingredients, but maximum flavor.
I knew that for the first post in this series I wanted to feature my favorite item at Trader Joe’s: Corn & Chile Salsa! Every time I go, I end up buying a few jars to have on hand. It’s sweet, flavorful, and works amazing in a number of recipes and meals.
After pondering the awesomeness of this salsa, I decided I wanted to do something with black beans. You just can’t go wrong with black beans and corn and I have to say – this may be one of my favorite original recipes EVER featured here at The Coupon Project.
Makes about 8-10 fritters
- Trader Joe’s Corn & Chile Tomato-less Salsa, $2.29
- 2 tbsp Trader Joe’s Sweet Chili Sauce, $1.29
- ½ cup finely diced sweet bell pepper
- 1 can black beans, drained & rinsed
- ¼ cup flour
- ¼ cup breadcrumbs
- ½ tsp cumin
- Dash salt & pepper, to taste
Start by heating up a good amount of oil in the bottom of a skillet.
This recipe is crazy simple. You are simply going to mix all the ingredients above (minus the salsa) into a large bowl.
This was my first time working with the sweet chili sauce and it’s truly sweet, not spicy. If you like a little more heat, feel free to add some hot sauce.
Next, add 2-3 tablespoons of water into the mix and mash it all up with the bottom of a fork. Don’t feel like you have to completely smash all the black beans; you’re just trying to get it into a sticky enough consistency so you can form your fritters.
Next, form your fritters and brown in your heated skillet. The fritter batter is admittedly on the sticky side – so you could lightly flour your hands to work with it or do what I did – just put a good spoonful directly into the skillet and form it with the back of a spatula while it’s cooking. Let it cook for about 2 minutes per side, until brown and crisp. You might need to add more oil if you are cooking these in batches.
Top with a good spoonful or two (or three!) of Trader Joe’s Corn & Chile Salsa. Serve immediately.
I am going to be straight up honest with you guys. I impressed myself with this recipe. It turned out better than I thought it would and I downed that plate pictured above in no-time flat. You could serve this as an appetizer or lighter meal, or place atop a salad.
If you’re digging this combination, you might also try this Black Bean and Corn Salsa Pasta recipe I shared with you a couple years back. It’s also excellent!
Are you a Trader Joe’s fan? I’d love to take requests for ingredients you’d like to see featured on an upcoming recipe here at the blog! Leave a comment with your ideas and suggestions below.