Cooked & Loved · by Irena Macri★ 4.7 (10)
Mexican Salad With Corn & Black Beans
NUTRITION · PER SERVING20M COOK
CAL 24%·PRO 45%
CARBS 65G54% OF CAL
17G FIBER6G SUGAR41G OTHER
FAT 16G31% OF CAL
4G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful Mexican salad with black beans, corn, avocado, tomatoes, and cilantro dressed in a tangy garlic lime vinaigrette. Festive and vegetarian.
mainmexicansaladgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 5- 1.5 cups black beans (14.5 oz can or around 400 grams)
- 1 cup sweet corn (canned or cooked from frozen or fresh)
- 1 avocado (diced)
- ½ red onion (chopped finely)
- 2 tomatoes (chopped into small cubes)
- 1 red bell pepper (chopped into small cubes)
- ½ cup cilantro (chopped, aka fresh coriander)
- 1 clove garlic (minced)
- Juice of 1 lime
- ½ teaspoon salt
- ¼ teaspoon chili powder
- 2 tablespoons olive oil
- ½ cup Cotija cheese (or feta cheese, crumbled on top)
At a glance
PER SERVING · TIME 20M
CAL 24%·PRO 45%
CARBS 65G54% OF CAL
17G FIBER6G SUGAR41G OTHER
FAT 16G31% OF CAL
4G SAT12G 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
- 20m
- Sodium
- 429mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1689mg
- Calcium
- 195mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 429MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.