Potato-Black Bean Cakes with Tropical Dressing Over Greens

Ingredients

• 2 cups baking potato shredded peeled
• 3 tablespoons brown sugar 
• 15 ounce black beans drained canned
• 2  bacon crumbled cooked
• 1 large egg white 
• 1  garlic clove minced
• 1 tablespoon jalapeno minced seeded
• 1 tablespoon juice of lime fresh
• 0.3 cup milk 2% reduced-fat
• 1 tablespoon olive oil 
• 0.3 cup onion chopped
• 0.5 cup onion finely chopped
• 1 tablespoon pecans toasted chopped
• 1 cup pineapple juice 
• 2 tablespoons rum white
• 6 cups gourmet salad greens 
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• frying pan
• sauce pan

Directions

1. To prepare potato cakes, heat oil in a large nonstick skillet over medium-high heat.
2. Add 1/4 cup onion, chile, and garlic; saut 3 minutes.
3. Combine onion mixture, milk, salt, beans, and egg white in a food processor; process until smooth, scraping sides of bowl once. Stir in potato.
4. Place skillet coated with cooking spray over medium-high heat until hot. Spoon 1 tablespoon potato mixture per cake into pan, spreading each to form a 2-inch circle; cook 2 minutes or until lightly browned. Carefully turn cake over; cook 2 minutes on other side. Repeat procedure with the remaining potato mixture. Keep cakes warm.
5. To prepare dressing, combine pineapple juice and next 4 ingredients (pineapple juice through lime juice) in a saucepan; bring to a boil. Reduce heat; simmer 5 minutes. Stir in pecans and bacon.
6. Arrange 1 cup salad greens on each of 6 plates. Arrange 4 potato cakes around greens.
7. Drizzle 1/4 cup warm dressing over each serving.