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Mexican Pasta Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)218.1307
Energy (kCal)4413.8615
Carbohydrates (g)661.621
Total fats (g)114.3975
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook pasta according to package directions. | 2. Drain pasta and cool under running water. | 3. Drain all cans of beans and corn. | 4. Combine all ingredients in a large bowl and mix well. | 5. Cover and refrigerate for 2 hours before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pasta 12 ounces 234.7338 34.0194 5.239 7.8585
    cheese 2 cups grated 953.1 6.318 57.78 77.598
    green bell pepper 1 cup diced - - - -
    black bean 15 ounces drained 1450.0765 265.1812 91.8524 6.0384
    corn 15 ounces drained 1552.1347 315.785 40.0578 20.1565
    kidney bean 15 ounces drained 123.3203 17.4349 17.8602 2.1262
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    salsa 12 ounces 98.6562 22.5889 5.1709 0.5783

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



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