From: Eating Well, via FoodNetwork.com
I made these for my lunches this week. It was easy to throw together, and makes enough to get me through most of the week on this. I didn't have an avocado, so my salsa is just the tomato-scallion mixture, but it's still good (I tasted it already!) I think the salsa would be even better with a splash of lime juice.
2 15-ounce cans black beans, rinsed
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided
2 cups finely chopped tomatoes
2 scallions, sliced
1/4 cup chopped fresh cilantro
1 teaspoon chili powder, hot if desired, divided
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil
1 avocado, diced
Preheat oven to 425°F. Coat a baking sheet with cooking spray (I just used a silpat).
Mash black beans and cumin with a fork in a large bowl until no whole beans remain (I did it this way, but might try a food processor next time to make a smoother mixture). Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture.
Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 teaspoon chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball into the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.
Bake the croquettes until heated through and the breadcrumbs are golden brown, about 20 minutes. Stir avocado into the remaining tomato mixture. Serve the salsa with the croquettes.