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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice and mix peppers, onion, tomatoes, and carrots in a large bowl. Add beans and corn, stir. (Reserve avacado to add later). | 2. Put Tomato/V-8 juice in a blender. Add the lime juice, cumin, onion powder salt, and whir to mix. Add the bunch of cilantro and puree for 1-2 minutes. Pour sauce over mixed vegetables and stir. | 3. Serve with tortilla chips (we use the scoop shaped ones or the lime ones). Add diced fresh avocado just before serving to keep it from getting brown. Salsa will keep in the refrigerator for 2-3 days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bell pepper	1		diced	-	-	-	-
yellow bell pepper	1		diced	-	-	-	-
orange bell pepper	1		diced	-	-	-	-
red onion	1		diced	-	-	-	-
baby carrot	2	cups	diced	-	-	-	-
tomato	5		diced	110.7	23.9235	5.412000000000001	1.23
black bean	2	cans	drained	1983.6282	362.7538	125.6492	8.2603
white corn	2	cans	drained	397.1214	87.8285	14.869000000000002	5.4489
avocado			chopped	-	-	-	-
vegetable juice	3 -4	cups		0.0	0.0	0.0	0.0
lime juice	1			3.7812	1.2735	0.0635	0.0106
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
salt	1	teaspoon		-	-	-	-
cilantro	1	bunch		-	-	-	-
tortilla chip				-	-	-	-

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