Photo: Thought Catalog
Estimated Nutrition (whole recipe, rough)
662
Calories
10g
Protein
38g
Fat
76g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- Kernels from 3 ears corn, about 1 3/4 cups or frozen corn, uncooked
- 1 large avocado, firm but ripe, diced
- 1 ¼ Cups peeled, diced jicama
- ½ Cup thinly sliced green onions
- 1 red bell pepper, diced
- 1 jalapeno pepper, minced
- 2 Tbsp oil
- 2 Tbsp lime juice
- 2 Tbsp minced cilantro, optional
- 1 tsp wine vinegar
- 1 tsp salt
- ¾ tsp ground cumin
- ¾ tsp sugar
- =
Directions
1
In a bowl combine all ingredients; toss well to mix. Can be served immediately or refrigerated overnight.
Recipe sourced from
fandom