Mexican Bean And Corn Rice Salad

1. Combine the salad ingredients in a large bowl.

2. Mix the dressing ingredients in a small bowl or measuring cup.

3. Pour the dressing over the salad, and mix gently.

4. Cover and chill in the refrigerator overnight or at least two hours.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	29.7844 g
Protein	103.4156 g
Carbohydrates	415.7832 g
Energy	2238.5001 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.5067 g
Water	962.4823 g
Aspartic acid	11.4888 g
Calcium, Ca	570.8667 mg
Lutein + zeaxanthin	3115.994 g
Fiber, total dietary	65.5808 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	1548.0985 g
Niacin	34.1268 mg
Vitamin A, RAE	142.7975 g
Fatty acids, total trans-polyenoic	0.0018 g
Arginine	6.0825 g
Riboflavin	1.7294 mg
Tocopherol, beta	0.1668 mg
Fatty acids, total polyunsaturated 15:0	0.0068 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1002 g
Fatty acids, total saturated 20:1	0.082 g
Glutamic acid	16.0339 g
Sodium, Na	1942.3609 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1921 g
Total lipid (fat)	29.7844 g
Manganese, Mn	9.9783 mg
Fructose	13.1616 g
Proline	4.6212 g
Fatty acids, total saturated 16:0	4.3832 g
Fatty acids, total saturated 8:0	0.0037 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.9839 g
Sucrose	4.8526 g
Choline, total	340.6049 mg
Sugars, total	40.255 g
Serine	5.2925 g
Fatty acids, total saturated 10:0	0.0517 g
Fatty acids, total saturated 18:0	0.6064 g
Fatty acids, total saturated 20:4 undifferentiated	0.0025 g
Vitamin B-6	3.1198 mg
Selenium, Se	47.6398 g
Ash	23.1668 g
Tocotrienol, delta	0.163 mg
Fatty acids, total saturated 18:1 undifferentiated	13.4429 g
Pantothenic acid	8.2675 mg
Phenylalanine	5.2877 g
Copper, Cu	3.9192 mg
Betaine	0.1925 mg
Thiamin	5.2633 mg
Methionine	1.5867 g
Iron, Fe	24.2942 mg
Carbohydrate, by difference	415.7832 g
Phosphorus, P	2080.3116 mg
Folate, total	1658.4199 g
Tocopherol, gamma	1.2484 mg
Lycopene	15763.8 g
Alanine	4.8 g
Valine	5.3046 g
Fatty acids, total saturated 18:2 undifferentiated	5.9389 g
Glycine	3.97 g
Carotene, alpha	71.89 g
Glucose (dextrose)	15.9169 g
Fatty acids, total saturated 14:0	0.0402 g
Zinc, Zn	17.8223 mg
Isoleucine	4.2988 g
Fatty acids, total saturated 12:0	0.0128 g
Fatty acids, total polyunsaturated	7.4483 g
Fatty acids, total saturated 14:1	0.0063 g
Tocotrienol, gamma	2.479 mg
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	8.0438 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0018 g
Tocotrienol, alpha	0.826 mg
Vitamin A, IU	2951.069 IU
Folate, DFE	1658.4199 g
Tryptophan	1.1408 g
Vitamin C, total ascorbic acid	286.7183 mg
Phytosterols	49.553 mg
Fatty acids, total polyunsaturated 16:1 c	0.0176 g
Fatty acids, total polyunsaturated 18:1 c	2.9801 g
Fatty acids, total saturated 20:0	0.1015 g
Tocotrienol, beta	1.3105 mg
Starch	148.6073 g
Tyrosine	3.0622 g
Vitamin K (phylloquinone)	173.4675 g
Fatty acids, total saturated	5.2708 g
Histidine	2.7035 g
Fatty acids, total monounsaturated	13.7454 g
Threonine	4.0737 g
Folate, food	1658.4199 g
Fatty acids, total polyunsaturated 17:0	0.0055 g
Fatty acids, total polyunsaturated 24:0	0.039 g
Cryptoxanthin, beta	304.6825 g
Vitamin E (alpha-tocopherol)	7.9441 mg
Fatty acids, total trans	0.0018 g
Magnesium, Mg	937.3258 mg
Lysine	5.9809 g
Potassium, K	7163.0874 mg
Cystine	1.0836 g
Fluoride, F	3.31 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Lemon juice	0.25 cup	13.42	4.209	0.1464
Olive oil	1 tablespoon	119.34	0	13.5
Brown rice	1 cup	678.95	141.0625	5.92
Onion	3 tablespoons	12	2.802	0.03
Parsley	2 tablespoons	2.736	0.4811	0.06
Corn	1.75 cups	218.225	47.4512	3.4256
cumin	1 teaspoon	7.875	0.929	0.4677
green pepper	1 cup	29.8	6.9136	0.2533
grape tomato	1 cup	0	0	0
kidney bean	1 can	80	11.3103	1.3793
black bean	1 can	991.8141	181.3769	4.1301
salsa	1 cup	75.4	17.264	0.442