Try this Black Bean and Corn Salad recipe, or contribute your own.
Suggest a better descriptionIn bowl, stir together a 16-ounce of drained black beans and an 8-ounce drained can of corn kernels. Toss with dressing of 1/4 cup vingar, 2 tablespoons oil and 1/2 teaspoon EACH salt, suger, black pepper,cumin and chile powder. Garnish with cilantro. Let flavors marry at room temperature up to one hour or cover and refrigerate overnight. Posted to Digest eat-lf.v096.n197 Date: Thu, 24 Oct 1996 11:13:16 -0500 From: bmann@jcn1.com (Beverly Manning)
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Serving Size: 1 Serving (22g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 162 | ||
Calories from Fat: 162 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 20.8mg | 1 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
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: 162
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