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Corn and Roasted Red Pepper Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.3981
Energy (kCal)850.372
Carbohydrates (g)145.6977
Total fats (g)23.726
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 25 minutes, Preparation Time - 5 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn 4 cups 498.8 108.46 18.965999999999998 7.83
    red wine vinegar 1 1/2 cups pomegranate-infused 68.115 0.968 0.1434 0.0
    red pepper 1 cup roasted drained chopped 60.0 13.215 2.805 0.66
    cilantro 2 tablespoons 0.46 0.0734 0.0426 0.0104
    white sugar 1 1/2 tablespoons 73.143 18.8962 0.0 0.0
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    cumin 1 tablespoon ground 22.5 2.6544 1.0686 1.3362
    red pepper flake 1 teaspoon - - - -
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    ginger 1/4 teaspoon ground 0.4 0.0888 0.0091 0.0038

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



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