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Mexican Bean and Rice Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.6068
Energy (kCal)2543.9876
Carbohydrates (g)498.787
Total fats (g)18.1439
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. | 2. Refrigerate salad for 1 hour, toss again, and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    brown rice 2 cups cooked 1147.08 241.6768 22.8468 8.7848
    kidney bean 1 can rinsed drained 80.0 11.3103 11.5862 1.3793
    black bean 1 can rinsed drained 991.8141 181.3769 62.8246 4.1301
    kernel corn 1 can drained 276.9265 54.6877 7.6525 3.0018
    onion 1 diced 28.0 6.537999999999999 0.77 0.07
    green bell pepper 1 diced - - - -
    jalapeno pepper 2 seeded diced 3.2625 0.7312 0.1024 0.0416
    lime 1 zested juiced - - - -
    cilantro leaf 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    cumin 1 1/2 1/2 ground 11.8125 1.3936 0.561 0.7015
    salt - - - -

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



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