Pan-Seared Arepa Cakes with Black Bean and Avocado Salad

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Golden pan-seared arepas served with a fresh black bean and avocado salad, a simple homage to Colombian street food from Santa Marta. This Latin American-inspired vegetarian recipe, ready in about 30 minutes, layers precooked cornmeal (masarepa), warm water, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups precooked cornmeal (masarepa)
• 1 1/2 cups warm water
• 1 tsp salt
• 3 tbsp vegetable oil
• 1 1/2 cups cooked black beans
• 1 cup diced ripe avocado
• 1/2 cup chopped cherry tomatoes
• 1/4 cup chopped red onion
• 2 tbsp fresh lime juice
• 3 tbsp chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, combine 2 cups precooked cornmeal (masarepa), 1 teaspoon salt, and gradually add 1 1/2 cups warm water, mixing until a soft dough forms. Let rest for 5 minutes.
2. Step 2: Divide the dough into 6 equal portions and shape each into a 4-inch diameter, 1/2-inch thick patty.
3. Step 3: Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Add the arepa patties and cook for 4-5 minutes on each side until golden brown and crisp on the outside.
4. Step 4: In a separate bowl, mix 1 1/2 cups cooked black beans, 1 cup diced ripe avocado, 1/2 cup chopped cherry tomatoes, 1/4 cup chopped red onion, 2 tablespoons fresh lime juice, 3 tablespoons chopped fresh cilantro, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to combine.
5. Step 5: Serve the warm arepa cakes topped or sided with the black bean and avocado salad for a vibrant, hearty dish perfect for any time of day.