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Fruit & Black Bean Salsa

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)67.1696
Energy (kCal)1232.7741
Carbohydrates (g)240.2423
Total fats (g)5.6143
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Choose fully ripe mangos, peaches, or nectarine; peel, pit, and cut them into a small dice. | 2. Choose a firm red and/or yellow pepper; core, seed, blanch in boiling water, and cut into a small dice. | 3. If using both colors, use half of each pepper. | 4. Combine ingredients in a nonreactive bowl and place in refrigerator for at least 2 hours to allow the flavors to blend. | 5. The salsa may be made and refrigerated up to 2 days in advance. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 2 198.0 49.434 2.7060000000000004 1.254
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    red bell pepper 1 diced - - - -
    scallion 1 bunch chopped - - - -
    cilantro leaf 1 cup chopped 3.68 0.5872 0.3408 0.0832
    garlic 2 tablespoons chopped 25.33 5.6202 1.0812 0.085
    rice vinegar 2 teaspoons - - - -
    orange juice 2 tablespoons 13.95 3.2239999999999998 0.217 0.062
    lime juice zest juice - - - -
    jalapeno pepper 1 seeded minced - - - -
    garlic pepper seasoning - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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