Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
747
Calories
20g
Protein
25g
Fat
113g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Rice | 1 cup cooked (158g) white | 206 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 6 ears fresh corn (preferably sweet white)
- 1 large Genuine California Avocado, cut into 1 inch squares
- 5 large red onion, chopped
- ½ red or yellow bell pepper, chopped
- 2 Tbsp Chopped cilantro to taste
- 1 can black beans
- ¼ Cup Rice wine vinegar to taste
- Salt & pepper to taste
- =
Directions
1
Cut corn from ears and combine with chopped onion, bell pepper and cilantro
2
Rinse and drain black beans and add to corn mixture.
3
Add avocado, rice vinegar, salt and pepper and toss gently.
4
Adjust vinegar, salt & pepper to taste.
Recipe sourced from
fandom