Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
398
Calories
21g
Protein
3g
Fat
78g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- about 5 cups cooked black beans, or 3 14-ounce cans black beans (feel free to substitute a can of pinto or kidney beans), rinsed and drained
- 2 ears of corn, shucked, or 1 can of organic corn, drained
- 6 medium Roma tomatoes, chopped (or about 30 ounces of canned chopped tomatoes, drained*)
- 2 bunches green onions, chopped
- 2 limes, juiced
- fresh cilantro, chopped. I love cilantro so I use quite a bit, about half a bunch’s worth.
- white wine vinegar, to taste
- jalapeno (fresh or pickled) and or Fresno peppers (I used two of each) if you want to spice it up.
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes