Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
167
Calories
6g
Protein
2g
Fat
37g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mexican Lime | juice of 1 lime (44ml) | 11 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound queso fresco, small dice
- 3 pounds fava beans in the pods
- 1 pound tomatoes, seeds removed, small dice
- 1/2 pound red onion, halved, heart removed, rinsed in cold water, finely diced
- Choclo (Peruvian corn kernels)
- 4 ounces extra virgin olive oil
- 3 Mexican limes, juiced
- 1/4 cup white vinegar
- Huacatay leaves or cilantro, finely chopped (optional)
- Salt and pepper (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista