Preparation:

Combine first four ingredients in medium bowl. Form about eight thin cakes, each approximately 4 inches in diameter. Place cakes on plate and set aside. Heat canola oil in large skillet to medium-heat. Cook cakes in skillet about 5 to 6 minutes each side, or until thoroughly cooked and edges are crispy. Reduce heat to low.

While cakes are cooking, whisk sour cream and water together. Add chives. Dressing should now be slightly thick but pourable.  

Place 4 cups mesclun greens in each of two large salad bowls. Arrange ½ the red pepper and ½ hard-boiled egg slices over each. Place 4 black bean cakes on top of each. Drizzle with sour cream dressing and serve.