Crab cakes with black beans, corn, cilantro and mango salsa for just 10 Weight Watchers points!
This one’s a family favorite. One of the best parts of this dish is just how easy it is to prepare. Sure, there’s some sous chef work involved in the salsa part. But it’s not that bad when you consider you’re only cutting up a mango, some tomatoes and cilantro. Oh, and the lemon to drizzle over all over the plated meal.
Prep Tim: 10 minutes
Ingredients:
Crab Cakes: No hero here! I buy the pre-made, frozen ones from Smart and Final. I get 10 in a bag for around 12 dollars.
- 1 cup canned or frozen corn kernels
- 1 cup canned black beans, rinsed
- 2 green onions, chopped
- handful of washed cilantro leaves, torn into small pieces
- juice of a fresh lemon (to taste)
- (optional) fresh mango, peeled and cut into chunks
- diced tomato
Preparation:
Put all ingredients into a glass bowl and toss. Refrigerate.
Special notes: This salsa is so colorful and delicious, it can be used on a variety of foods. I use lime for pork and beef and lemon for chicken, fish and vegetarian dishes. This salsa refrigerates and keeps well for approx. 2 days. This beautiful salsa can be used to top a number of dishes and I have even doubled the batch for potluck tables!
Cooking:
Cook crab cakes according to directions, either in the microwave or oven. Cooking in the microwave allows you to have this dish on the table by the time you make the salsa. Make the salsa the night before and you can have dinner on the table in 9 minutes!