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RJ Lopez -Mexican 3 Bean Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.8219
Energy (kCal)274.519
Carbohydrates (g)54.5095
Total fats (g)4.3353
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix above ingredients (except lime) in a large bowl, squeeze fresh juice over and stir again. Add more salt to taste if needed. | 2. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. | 3. Serve with plain corn tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cannellini bean 1 can drained rinsed - - - -
    kidney bean 1 can drained rinsed 80.0 11.3103 11.5862 1.3793
    pinto bean 1 can drained rinsed - - - -
    corn 1 can drained rinsed 186.9565 40.6522 7.1087 2.9348
    cilantro 1/4 - 1/3 cup 0.0 0.0 0.0 0.0
    tomato 2 -3 chopped 0.0 0.0 0.0 0.0
    red onion 1/2 cup - - - -
    serrano pepper jalapeno 1 - - - -
    sea salt 3 pinches - - - -
    lime juice 2 7.5625 2.5469999999999997 0.127 0.0212

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



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