Mexican Bean Salad

Mexican Bean Salad


1. Drain all beans and rinse with cold water. Mix together beans through to coriander.

2. Whisk together red wine vinegar, chili powder, cumin, oregano and salt. Stir with salad. Can be served right away or kept in fridge up to 2 days.

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Nutrition

NutrientQuantity
Total fats82.6527 g
Protein100.6541 g
Carbohydrates345.828 g
Energy2391.9017 kCal
Fatty acids, total saturated 18:3 undifferentiated0.9582 g
Water2042.4075 g
Aspartic acid11.7979 g
Calcium, Ca627.6026 mg
Lutein + zeaxanthin5409.8355 g
Fiber, total dietary67.0565 g
Fatty acids, total saturated 22:00.0082 g
Fatty acids, total trans-polyenoic 13:00.0011 g
Carotene, beta12599.7216 g
Niacin25.8029 mg
Vitamin A, RAE1111.5446 g
Arginine7.1801 g
Riboflavin2.1045 mg
Tocopherol, beta0.0288 mg
Fatty acids, total polyunsaturated 15:00.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)0.0924 g
Fatty acids, total saturated 20:10.0095 g
Glutamic acid19.1552 g
Stigmasterol0.36 mg
Sodium, Na422.8983 mg
Fatty acids, total saturated 16:1 undifferentiated0.0652 g
Total lipid (fat)82.6527 g
Manganese, Mn66.8783 mg
Fructose10.3889 g
Proline4.3612 g
Fatty acids, total saturated 16:07.0358 g
Fatty acids, total saturated 8:01.7985 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c0.1291 g
Sucrose6.4663 g
Choline, total489.7817 mg
Sugars, total101.6161 g
Serine4.67 g
Fatty acids, total saturated 10:02.0521 g
Fatty acids, total saturated 18:01.9985 g
Vitamin B-64.0627 mg
Selenium, Se8.6356 g
Ash20.7253 g
Fatty acids, total saturated 18:1 undifferentiated12.1491 g
Pantothenic acid13.3566 mg
Phenylalanine4.8755 g
Beta-sitosterol0.24 mg
Copper, Cu3.8974 mg
Betaine0.5054 mg
Thiamin3.5801 mg
Methionine1.244 g
Iron, Fe28.3144 mg
Carbohydrate, by difference345.828 g
Phosphorus, P1539.4177 mg
Folate, total2139.8062 g
Tocopherol, gamma0.3879 mg
Fatty acids, total saturated 4:00.0004 g
Lycopene0.8505 g
Alanine4.2416 g
Valine4.0207 g
Fatty acids, total saturated 18:2 undifferentiated11.5768 g
Glycine3.6865 g
Carotene, alpha1043.5404 g
Glucose (dextrose)9.2956 g
Fatty acids, total saturated 14:08.9914 g
Zinc, Zn12.7071 mg
Isoleucine3.8056 g
Tocopherol, delta0.0103 mg
Fatty acids, total saturated 12:025.6304 g
Fatty acids, total polyunsaturated12.5351 g
Fatty acids, total saturated 14:10.0057 g
Tocotrienol, gamma0.1154 mg
Leucine6.797 g
Tocotrienol, alpha0.1279 mg
Vitamin A, IU22296.0244 IU
Folate, DFE2059.4764 g
Tryptophan0.9287 g
Vitamin C, total ascorbic acid666.2504 mg
Phytosterols87.4425 mg
Fatty acids, total polyunsaturated 16:1 c0.006 g
Galactose0.0015 g
Fatty acids, total polyunsaturated 18:1 c0.1872 g
Fatty acids, total saturated 20:00.0083 g
Fatty acids, total saturated 6:00.1095 g
Starch38.4738 g
Tyrosine2.5016 g
Vitamin K (phylloquinone)666.269 g
Fatty acids, total saturated47.6552 g
Histidine2.4627 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c0.0006 g
Fatty acids, total monounsaturated12.2295 g
Threonine3.458 g
Folate, food2139.8062 g
Fatty acids, total polyunsaturated 17:00.0035 g
Fatty acids, total polyunsaturated 24:00.0057 g
Cryptoxanthin, beta502.7353 g
Vitamin E (alpha-tocopherol)13.1175 mg
Magnesium, Mg562.1512 mg
Lysine6.1199 g
Potassium, K6707.7864 mg
Cystine1.3043 g
Fluoride, F5.96 g

Ingredients

IngredientQuantityEnergyCarbohydratesLipin
Salt0.5 teaspoon000
Tomato4 248.275955.05252.1589
Oregano1 teaspoon2.650.68920.0428
Vegetable oil0.25 cup469.79054.5
Coriander0.75 cup2.760.44040.0624
Green Onion4 76.6816.30161.3348
jalapeño2 3.26250.73120.0416
chili powder1.5 1/211.4212.01290.5783
cumin2 teaspoons15.751.85810.9353
green pepper2 59.613.82720.5066
red wine vinegar0.25 cup11.35250.16130
kidney bean1 can8011.31031.3793
chickpea1 can1133.4333188.755618.1109
corn kernel1 can276.926554.68773.0018

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