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Peruvian Bean Salad

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)250.5766
Energy (kCal)4539.1136
Carbohydrates (g)701.464
Total fats (g)97.1636
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar. | 2. Whisk in oil. | 3. Drain and rinse beans, then place in a large bowl. | 4. Add pepper, avocado, tomatoes and parsley. | 5. Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.). | 6. Cover and refrigerate up to 2 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    honey dijon mustard 1 tablespoon - - - -
    jalapeno pepper 1 tablespoon chopped pickled 1.6312 0.3656 0.0512 0.0208
    salt pepper 1 pinch - - - -
    red wine vinegar 1/4 cup 11.3525 0.1613 0.0239 0.0
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    chickpea 19 ounces 2036.0606 339.0741 110.2597 32.5339
    black bean 19 ounces 1836.7636 335.8961 116.3463 7.6487
    bean 19 ounces mixed 156.2057 22.0843 22.6229 2.6932
    yellow pepper 1 chopped - - - -
    avocado 1 ripe chopped - - - -
    grape tomato 1 pint sliced - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237

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



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