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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a colander, rinse the black beans; drain well. In a large bowl, combine the beans, corn, sweet pepper, and onion; set aside. | 2. In a screw-top jar, combine the vinegar, oil, parsley, cilantro, dill, and black pepper. Cover and shake well. | 3. Pour the dressing over the vegetable mixture and toss to coat. Serve at room temperature. Garnish the salad with a sprig of dill, if you like. | 4. Makes 4 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	1	can	drained	991.8141	181.3769	62.8246	4.1301
ear corn	2		cooked cooled cut sweet	-	-	-	-
red pepper	1/4	cup	chopped sweet	15.0	3.3038	0.7012	0.165
red onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
parsley	2 -3	tablespoons	snipped	0.0	0.0	0.0	0.0
cilantro	1 -2	teaspoon	snipped	0.0	0.0	0.0	0.0
dill	1 1/2	1/2	dillweed	0.3588	0.0586	0.0289	0.0093
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094

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