Cornmeal Arepas

Rinse and dry the produce. In a large bowl, combine the masa harina, flour, vegan butter, turbinado sugar, ¼ tsp salt, and 1 cup hot tap water. Mix dough well with a wooden spoon to combine.

Trim off the top and bottom of the orange with a knife. Set the fruit on end and cut the skin away. Over a medium bowl, cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on both sides. Squeeze any remaining juice into the bowl from the membrane.

Peel, halve and thinly slice the onion. Add as much or as little as you’d like to the medium bowl with the orange. Dice the zucchini. Thinly slice the radishes. Add the zucchini, radishes, 2 tsp olive oil, juice from half of the lime, and a pinch of salt and pepper to the bowl, and toss salsa well to combine.

Drain and rinse the black beans. Add to a small saucepan over low heat with ½ cup water. Cook, stirring occasionally, until they are warmed through, about 4 to 5 minutes. Mash beans with a fork and season with salt. Cover to keep warm.

Place a large nonstick skillet over medium heat and add 1 tbsp olive oil. Form the arepas by placing about ¼ cup of the batter in your hands and rolling into a ball. Press gently into a flat circle and lay into the skillet. Cook arepas until set and browned on the first side, about 5 minutes, and flip. Add another 1 tbsp olive oil and cook 3 to 5 minutes on the second side.

Cut remaining lime half into wedges. To serve, spread the black beans on the cornmeal arepas. Top with some of the zucchini citrus salsa and mixed greens. Serve arepas with any remaining salsa and lime wedges.