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Thai Black Bean & Corn Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.514
Energy (kCal)1053.4453
Carbohydrates (g)186.8369
Total fats (g)8.7037
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium serving bowl, whisk the broth, curry paste, lime zest, lime juice, scallions, cilantro, and sesame oil until well combined and smooth. | 2. Add black beans, corn, diced onions, and diced red pepper and toss to coat and distribute evenly. | 3. Refrigerate at least an hour, or overnight to allow flavors to develop. | 4. The curry paste is hot stuff, use more or less to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 1 can rinsed drained 991.8141 181.3769 62.8246 4.1301
    corn kernel 1 package thawed frozen - - - -
    red bell pepper 1 seeded diced - - - -
    white onion 1/2 diced 14.0 3.2689999999999997 0.385 0.035
    scallion 2 tablespoons chopped 3.84 0.8808 0.2196 0.0228
    cilantro 1 tablespoon chopped 0.23 0.0367 0.0213 0.0052
    soy ginger broth 1/2 cup - - - -
    thai red curry paste 1 teaspoon - - - -
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    lime zest 1 - - - -
    sesame oil 1 teaspoon 39.78 0.0 0.0 4.5

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



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