Ingredients: For the Bean Patties: 2 cups cooked mixed beans (black, kidney, and garbanzo) 1/2 cup breadcrumbs 1/4 cup finely chopped onion 2 cloves garlic, minced 1 tsp cumin Salt and pepper to taste Olive oil for frying For the Salsa: 1 cup cherry tomatoes, quartered 1/4 cup fresh corn kernels 1/2 avocado, diced 1/4 cup red onion, minced Juice of 1 lime 1 tbsp chopped cilantro Salt to taste For the Garnish: Whole cilantro leaves Lime wedges Edible flowers Cooking Process: Make the Bean Patties: Mash the beans in a bowl and mix with breadcrumbs, onion, garlic, cumin, salt, and pepper. Form into small patties and fry in olive oil until crispy on both sides. Prepare the Salsa: Combine tomatoes, corn, avocado, red onion, lime juice, cilantro, and salt. Assemble the Dish: Place a bean patty on each plate. Top with a generous spoonful of salsa. Garnish: Decorate with cilantro leaves, lime wedges, and edible flowers.