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Corn and Black Bean Salsa

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.4454
Energy (kCal)778.4625
Carbohydrates (g)129.5792
Total fats (g)12.3078
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot of boiling water, cook the corn until just tender, 3-4 minutes. | 2. Cool under running water. | 3. With a sharp knife, cut the kernels off the cobs. | 4. Put the corn kernels in a large bowl; mix in black beans, tomato, onion, jalapeno, cilantro, lime juice, oil, and cumin. | 5. Season to taste with salt. | 6. Serve within 4 hours, cold or at room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ear corn 1 shucked - - - -
    black bean 1 cup drained rinsed 661.54 120.9784 41.903999999999996 2.7548
    tomato 1 chopped 22.14 4.7847 1.0824 0.24600000000000002
    red onion 1/4 diced - - - -
    jalapeno pepper 2 seeded diced 3.2625 0.7312 0.1024 0.0416
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    salt 1/4 teaspoon - - - -

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



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