Try this Black Bean & Corn Salsa recipe, or contribute your own.
Suggest a better description1. Cook 2/3 cup fresh or frozen corn kernels in a medium saucepan filled with water for 1 to 2 minutes, or until tender. Strain and cool.
2. Whisk the juice of 1 lemon with 2 tablespoons olive oil in a large bowl. Add the corn, 1 (15-ounce) can black beans (rinsed and drained), 1 cup peeled and chopped jicama, 1 chopped Roma tomato, 1 chopped green onion, and 2 tablespoons finely chopped fresh parsley leaves. Season with salt and pepper. Cover until ready to serve.
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Serving Size: 1 Serving (731g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 532 | ||
Calories from Fat: 30 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 32.6mg | 1 % | |
Potassium 1863.3mg | 49 % | |
Total Carbohydrate 110.3g | 32 % | |
Dietary Fiber 38.8g | 155 % | |
Sugars, other 71.5g | ||
Protein 30.2g | 43 % | |
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: 532
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