Black Bean Chipotle Burger with Corn Salsa

Corn Salsa:
1 cup frozen corn kernals
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, sedded and diced
2 T diced red onion
2 T sliced fresh chives
salt and freshly ground pepper
dash of tabasco sauce

Black Been Chipotle Burger

Two 15-ox. cans black beans, drained and rinsed
2 T chopped cilantro
1/2 chipotle chile, rinsed and chopped
salt and freshly ground pepper
Cornmeal for coating
3 T low-fat mayo
1-2 t. adobo sauce from chipotle chiles
Nonstick cooking spray
4 whole wheat burger buns
Lettuce leaves and tomato slices

Blance the corn in rapidly boiling salted water until the water returns to a boil. Drain and rinse the corn with cold water. Transfer it to a mixing bowl.
Add the bell peppers, onion, chives and miz.
Season mixture with salt, pepper and Tabasco.

Place half of the beans in a small bowl and mash into smooth paste.
Stir in teh remaining beans along with cilantro and chipotle chile. Season this mixture with salt and pepper.
Form it into 4 patties. Dip each patty in cornmeal to coat it lightly.
Refrigerate the patties on a waxed paper-lined tray for at least 30 minutes.

Coat a nonstick skillet with cooking spray. Heat skillet over a medium flame. Carefully add the bean patties and saute them for about 1 minute. Carefully turn the patties and saute them for 1 minute longer, or until heated through.

Spread the bun botooms with the mayo mixture. Top them with lettuce, tomato and hot bean patties. Top each patty with corn salsa and cover it with the bun top.