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Refreshing Mexican Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)131.3062
Energy (kCal)2606.7347
Carbohydrates (g)393.3586
Total fats (g)65.6799
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix black beans, chopped onion, chopped celery, sliced olives, sliced avocado, sliced carrot and chopped romaine lettuce together. In a separate bowl mix, the olive oil, white wine vinegar, salt and pepper and pour over salad. Top with the chopped dill and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 2 cans 1983.6282 362.7538 125.6492 8.2603
    onion 1/2 diced 22.0 5.1370000000000005 0.605 0.055
    celery rib 4 diced - - - -
    olive 1 can sliced - - - -
    avocado 1 sliced - - - -
    carrot 1 sliced 52.48 12.2624 1.1904 0.3072
    romaine lettuce 1 chopped 7.99 1.5463 0.5781 0.141
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    white wine vinegar 1/4 cup - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    dill 3 tablespoons chopped 60.39 10.9237 3.1639999999999997 2.8789

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



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