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Roasted Corn and Black Bean Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)143.0556
Energy (kCal)2467.5375
Carbohydrates (g)470.5197
Total fats (g)15.1588
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To roast the corn, thaw frozen corn and toss with 2 tablespoons extra virgin olive oil. Roast in a 450 degree oven for about 20 minutes, with some kernels becoming light golden brown. Remove from oven and cool. In a large bowl, combine all of the ingredients with the roasted corn. | 2. For the dressing, combine all dressing incredients and whisk together. Toss above salsa mixture with dressing. To prevent the avocados from discoloring dip in dressing mixture immediately after chopping. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 2 cans rinsed drained 1983.6282 362.7538 125.6492 8.2603
    corn 1 lb roasted 390.0899 84.8219 14.8325 6.1235
    cilantro 1 cup 3.68 0.5872 0.3408 0.0832
    red bell pepper 1/2 chopped - - - -
    red onion 1/2 chopped 32.0 7.472 0.88 0.08
    rom tomato 5 chopped - - - -
    jalapeno pepper 1 chopped 1.6312 0.3656 0.0512 0.0208
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    avocado 2 peeled chopped - - - -
    kosher salt 1/2 tablespoon - - - -
    garlic salt 1 tablespoon - - - -
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    lime juice 9 tablespoons 34.0312 11.4617 0.5717 0.0953
    extra virgin olive oil 7 tablespoons - - - -
    cider vinegar 2 tablespoons 6.257999999999999 0.2771 0.0 0.0

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



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