The Recipe Critic · by Alyssa Rivers★ 5.0 (1)
Black Bean and Corn Salad
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 5%
CARBS 11G39% OF CAL
4G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 8G60% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh salad of black beans and corn with jalapeño, cilantro, and lime dressing. Vibrant and flavorful, it works as a side dish, appetizer, or light lunch.
sidemexicansaladbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- ½ cup drained and rinsed canned black beans
- ½ cup thawed frozen corn
- ½ cup quartered cherry tomatoes
- ¼ cup minced red onion
- 2 tablespoons chopped cilantro
- ½ teaspoon minced jalapeños
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1 diced avocado
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 5%
CARBS 11G39% OF CAL
4G FIBER0G ADDED1G INTRINSIC6G OTHER1G TOTAL SUGAR
FAT 8G60% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 209mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 293mg
- Calcium
- 17mg
- Iron
- 0.65mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.