Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
560
Calories
16g
Protein
16g
Fat
92g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| 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
- 30 oz Canned black beans, drained and rinsed
- 2 cup Cooked long-grain white rice, or brown
- 4 Scallions, chopped
- 2 med Tomatoes, diced
- 1 med Cucumber, peeled and diced
- 1 Jalapeno, seeded and minced
- 2 tbl Canola oil
- 1 Lime, juiced
- 2 tbl Chopped cilantro
- 2 tsp Dried oregano
- 1/2 tsp Ground cumin
- 1/2 tsp Black pepper
- 1/2 tsp Salt
Directions
1
In a large mixing bowl, combine the beans, rice, scallions, tomatoes, cucumber, and, if desired, jalapeno. Blend in the oil, lime juice, cilantro, and seasonings. Chill for 1 hour before serving.
2
TIP: For a slight twist, add 2 roasted, seeded, and chopped red bell peppers or try New Mexico chili
Recipe sourced from
fandom