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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook rice according to package directions. | 2. Meanwhile, combine the corn, beans, onions, and jalapenos. | 3. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. | 4. (This is written exactly as the original recipe was written; I'm assuming you could also whisk the dressing ingredients if you didn't have a jar like it calls for.). | 5. Stir the rice into the corn mixture. | 6. Add dressing; toss to coat. | 7. Cover and refrigerate at least 12 hours (yes, it actually said 12 hours!). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grain rice	2/3	cup	uncooked	450.1667	98.605	8.7937	0.8140000000000001
corn	2	cups	thawed frozen	249.4	54.23	9.482999999999999	3.915
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
green onion	6		sliced	115.02	24.4524	4.1322	2.0022
jalapeno pepper	1/4	cup	pickled chopped	6.525	1.4625	0.2048	0.0832
canola oil	1/4	cup		481.78	0.0	0.0	54.5
cider vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
chili powder	1	teaspoon		7.614	1.3419	0.3634	0.3856
molasses	1	teaspoon		20.3604	5.2467	0.0	0.006999999999999999
salt	1/2	teaspoon		-	-	-	-
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338

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