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Mexican Bulgur Salad With Citrus-Jalapeno Vinaigrette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.1538
Energy (kCal)1322.2454
Carbohydrates (g)228.2398
Total fats (g)20.5431
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine bulgur and boiling water in a large bowl, stir well. Cover and let stand 30 minutes or until liquid is absorbed. | 2. Add zucchini to black beans; stir gently. | 3. Combine orange juice and remaining ingredients, stir well with a whisk. | 4. Pour dressing over bulgur mixture and toss gently. | 5. Serve and room temperature or chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bulgar wheat 1 cup - - - -
    water 1 cup boiling 0.0 0.0 0.0 0.0
    zucchini 1 1/2 cups diced 31.62 5.7846 2.2506 0.5952
    corn 1 cup 124.7 27.115 4.7415 1.9575
    jalapeno jack cheese 3/4 cup diced - - - -
    cilantro 3 tablespoons minced 0.69 0.1101 0.0639 0.0156
    scallion 1/4 cup chopped 8.0 1.835 0.4575 0.0475
    black bean 1 can drained rinsed 991.8141 181.3769 62.8246 4.1301
    orange juice 1/4 cup 27.9 6.4479999999999995 0.434 0.124
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    jalapeno 2 teaspoons seeded minced 1.0875 0.2438 0.0341 0.0139
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    cumin 1/4 teaspoon 1.9688 0.2323 0.0935 0.1169
    salt 1/4 teaspoon - - - -

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



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