Try this Black Bean & Corn Salad recipe, or contribute your own.
Suggest a better descriptionWhisk dressing ingredients (up to ground red pepper) in large bowl.
Add remaining ingredients and toss to mix.
Cover and refrigerate at least an hour for flavors to develop.
I usually use less beans and almost never put cilantro in. I don't ever have
the jicama either, but it's still delicious.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 347 | ||
Calories from Fat: 74 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 411.5mg | 14 % | |
Potassium 831.6mg | 22 % | |
Total Carbohydrate 54.3g | 16 % | |
Dietary Fiber 19.6g | 78 % | |
Sugars, other 34.7g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 347
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