Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
427
Calories
14g
Protein
16g
Fat
58g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 cups frozen or fresh corn kernels
- 2 16 oz. cans black beans, drained and rinsed
- 1 pound tomato, (3 medium) seeded and chopped
- 1/4 cup chopped fresh cilantro
- 1/2 cup minced red onion
- CUMIN DRESSING:
- 1/4 cup fresh lime juice
- 1/3 cup sherry vinegar,(or red wine vinegar)
- 1 tablespoon Dijon mustard
- 2 teaspoons ground cumin
- 3 tablespoons canola oil
- =
Directions
1
In a 4 to 5 quart pan, bring 2 quarts water to a boil over high heat. Add corn and cook until tender (about 5 minutes). Drain, rinse with cold water, until cool, and drain again. In a salad bowl, stir together corn, beans, tomatoes, cilantro and onion.
2
Whisk together the ingredients of the CUMIN DRESSING. Pour over vegetables and toss well. If made ahead, Cover and refrigerate until next day
Recipe sourced from
fandom