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Mexican Bean and Corn Rice Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)103.4156
Energy (kCal)2238.5001
Carbohydrates (g)415.7832
Total fats (g)29.7844
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the salad ingredients in a large bowl. | 2. Mix the dressing ingredients in a small bowl or measuring cup. | 3. Pour the dressing over the salad, and mix gently. | 4. Cover and chill in the refrigerator overnight or at least two hours. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black bean 1 can rinsed drained 991.8141 181.3769 62.8246 4.1301
    kidney bean 1 can rinsed drained 80.0 11.3103 11.5862 1.3793
    corn 1 3/4 cups thawed frozen 218.225 47.4512 8.2976 3.4256
    green pepper 1 cup chopped 29.8 6.9136 1.2814 0.2533
    grape tomato 1 cup - - - -
    onion 3 tablespoons chopped 12.0 2.802 0.33 0.03
    brown rice 1 cup cooked cooled 678.95 141.0625 13.949000000000002 5.92
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    salsa 1 cup mild 75.4 17.264 3.952 0.442

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



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