Spicy Bean Salad

1. In a bowl, not metal, mix beans, celery, onion, tomato and corn.

2. In a small bowl, combine dressing ingredients, mix well.

3. Pour over bean mixture and toss to coat.

4. Cover and refrigerate for at least 2 hours.

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

Nutrient	Quantity
Total fats	80.6478 g
Protein	203.2988 g
Carbohydrates	601.5928 g
Energy	3811.3057 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.8214 g
Water	763.742 g
Aspartic acid	23.9019 g
Calcium, Ca	1248.9471 mg
Lutein + zeaxanthin	1866.789 g
Fiber, total dietary	164.1145 g
Fatty acids, total saturated 22:0	0.0719 g
Fatty acids, total trans-polyenoic 13:0	0.0011 g
Carotene, beta	2258.911 g
Niacin	22.5552 mg
Vitamin A, RAE	208.659 g
Arginine	14.2503 g
Riboflavin	2.12 mg
Tocopherol, beta	0.1399 mg
Fatty acids, total polyunsaturated 15:0	0.0014 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0413 g
Fatty acids, total saturated 20:1	0.1794 g
Glutamic acid	32.5943 g
Sodium, Na	1758.169 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7287 g
Total lipid (fat)	80.6478 g
Manganese, Mn	70.7113 mg
Fructose	11.0674 g
Proline	8.6091 g
Fatty acids, total saturated 16:0	9.3085 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6786 g
Sucrose	3.2906 g
Choline, total	578.1476 mg
Sugars, total	66.0979 g
Serine	10.5148 g
Fatty acids, total saturated 10:0	0.0051 g
Fatty acids, total saturated 18:0	1.4994 g
Fatty acids, total saturated 20:4 undifferentiated	0.0014 g
Vitamin B-6	4.4389 mg
Selenium, Se	22.7632 g
Ash	37.8474 g
Tocotrienol, delta	0.039 mg
Fatty acids, total saturated 18:1 undifferentiated	43.9935 g
Pantothenic acid	11.6259 mg
Phenylalanine	10.6659 g
Copper, Cu	7.8808 mg
Betaine	0.6454 mg
Thiamin	5.9513 mg
Methionine	2.887 g
Iron, Fe	57.4639 mg
Carbohydrate, by difference	601.5928 g
Phosphorus, P	3208.0712 mg
Folate, total	4209.8748 g
Tocopherol, gamma	1.2244 mg
Lycopene	14988.4905 g
Alanine	8.6424 g
Valine	9.7742 g
Fatty acids, total saturated 18:2 undifferentiated	15.6561 g
Glycine	7.9407 g
Carotene, alpha	232.075 g
Glucose (dextrose)	12.8572 g
Fatty acids, total saturated 14:0	0.0449 g
Zinc, Zn	27.7801 mg
Isoleucine	8.6563 g
Fatty acids, total saturated 12:0	0.0049 g
Fatty acids, total polyunsaturated	17.4788 g
Fatty acids, total saturated 14:1	0.0029 g
Tocotrienol, gamma	0.1154 mg
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	15.4174 g
Tocotrienol, alpha	0.2249 mg
Vitamin A, IU	4288.4339 IU
Folate, DFE	4209.8748 g
Tryptophan	2.2132 g
Vitamin C, total ascorbic acid	85.191 mg
Phytosterols	156.2055 mg
Fatty acids, total polyunsaturated 16:1 c	0.0058 g
Galactose	0.6144 g
Fatty acids, total polyunsaturated 18:1 c	0.7294 g
Fatty acids, total saturated 20:0	0.236 g
Tocotrienol, beta	0.858 mg
Fatty acids, total saturated 6:0	0.0005 g
Starch	8.265 g
Tyrosine	5.4274 g
Vitamin K (phylloquinone)	136.964 g
Fatty acids, total saturated	11.1954 g
Histidine	5.5038 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0006 g
Fatty acids, total monounsaturated	44.9751 g
Threonine	8.0522 g
Folate, food	4209.8748 g
Fatty acids, total polyunsaturated 17:0	0.0139 g
Fatty acids, total polyunsaturated 24:0	0.0044 g
Cryptoxanthin, beta	308.095 g
Vitamin E (alpha-tocopherol)	16.1607 mg
Magnesium, Mg	1311.8497 mg
Lysine	13.3911 g
Potassium, K	12458.3756 mg
Cystine	2.3179 g
Fluoride, F	9.159 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	0.25 cup	477.36	0	54
Tomato	1	22.14	4.7847	0.246
Celery	2 stalks	20.48	3.8016	0.2176
Corn	1 cup	124.7	27.115	1.9575
lime juice	0.25 cup	15.125	5.0941	0.0424
chili powder	1.5 1/2	11.421	2.0129	0.5783
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
red onion	1	44	10.274	0.11
chickpea	1 can	1133.4333	188.7556	18.1109
black bean	1 can	991.8141	181.3769	4.1301
salsa	0.75 cup	56.55	12.948	0.3315
red kidney bean	1 can	910.3448	164.9655	0.6897