For the cakes: Prepare rice according to package directions.,In a food processor bowl combine rice, beans, onions, garlic, egg, salt and pepper. Pulse 10 times, or just until mixture starts to come together. Form mixture into 8 cakes. Heat a large skillet over medium heat and coat with non-stick cooking spray. Pan-fry cakes until golden brown on each side.*,Serve topped with salsa,For the salsa: Cut corn kernels from cob. In a medium bowl combine corn, avocado, cilantro, lime juice and jalapeño, if desired. You can substitute 1-1/2 cups of thawed frozen corn for the roasted corn on the cob.
These golden brown, pan-fried black bean cakes are sure to get your taste buds going. Top them with our roasted corn, avocado, cilantro and jalapeño salsa.