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Black Bean and Corn Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)143.7619
Energy (kCal)4725.8867
Carbohydrates (g)675.7185
Total fats (g)176.533
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix beans, corn, onion, and cilantro. | 2. Mix vinegar, chilies, salt, pepper, cumin and oil. | 3. Pour over other mixture. | 4. Refrigerate until use. Add tomatoes just before serving. Keeps well for about two weeks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 2 cups drained 1323.08 241.9568 83.80799999999999 5.5096
    white corn 3 cups 1817.7 369.8148 46.9116 23.6052
    red onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    tomato 2 cups chopped 53.64 11.5922 2.6224 0.596
    cider vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    green chilies 2 cans chopped 179.91 42.5487 8.9955 0.8996
    salt pepper 1/2 teaspoon - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    canola oil 2/3 cup 1284.7467 0.0 0.0 145.3333

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



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