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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400. | 2. Remove the silks from the ears of corn but do not remove the husks. Run some water over the husks of the corn to make them damp. Place on a cookie sheet and bake for 25-30 minutes Allow to cool slightly. | 3. Mix black beans, red onion, bell pepper, tomato, jalapeno, garlic and cilantro in a large bowl. | 4. In a small bowl, whisk the lime juice, oil and cumin together and set aside. | 5. When corn is cool enough to handle, remove it from the cob with a knife and add to the rest of the vegetables. | 6. Add the dressing and mix well. | 7. Add salt and pepper to taste. | 8. The salad is best when allowed to sit for an hour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ear corn	3			-	-	-	-
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
red bell pepper	1	cup	diced	-	-	-	-
red onion	1/2		chopped	32.0	7.472	0.88	0.08
tomato	1		diced	40.2099	8.6898	1.9658	0.4468
jalapeno	1		chopped	1.6312	0.3656	0.0512	0.0208
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
lime juice	2			7.5625	2.5469999999999997	0.127	0.0212
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
salt pepper				-	-	-	-

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