The Forked Spoon · by Jessica Randhawa★ 5.0 (1)
Black Bean and Corn Salad Recipe
NUTRITION · PER SERVING15M COOK
CAL 18%·PRO 20%
CARBS 40G44% OF CAL
8G FIBER0G ADDED4G INTRINSIC27G OTHER4G TOTAL SUGAR
FAT 20G50% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright salad of black beans, corn, bell pepper, and cilantro dressed with lime and cumin. Fresh, colorful, and ready in 15 minutes.
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Nutrition & ingredients
Ingredients
serves 4- 1 (15-ounce) can black beans (rinsed and drained)
- 2 cups frozen corn (thawed)
- 1 small red bell pepper (diced)
- ⅓ cup red onion (finely diced)
- 1 jalapeño (finely diced and deseeded)
- 2 tablespoons fresh cilantro (chopped)
- 1 clove garlic (minced)
- 2 tablespoons fresh lime juice
- ⅓ cup olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 15M
CAL 18%·PRO 20%
CARBS 40G44% OF CAL
8G FIBER0G ADDED4G INTRINSIC27G OTHER4G TOTAL SUGAR
FAT 20G50% OF CAL
3G SAT17G 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
- 15m
- Sodium
- 526mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 530mg
- Calcium
- 59mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 526MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.