Corn and Bean Salad with Avocado Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,005 cal. | (48 %) | ||
| Protein | 23.8 g | (24 %) | ||
| Fat | 56.33 g | (49 %) | ||
| Carbohydrates | 109.24 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.13 g | (50 %) |
| Vitamin A | 367.06 mg | (45,883 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.25 mg | (35 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 6.79 mg | (57 %) | ||
| Vitamin B₆ | 0.62 mg | (44 %) | ||
| Folate | 263.45 μg | (88 %) | ||
| Pantothenic acid | 1.83 mg | (31 %) | ||
| Biotin | 12.21 μg | (27 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 65.77 mg | (69 %) | ||
| Potassium | 1,455.06 mg | (36 %) | ||
| Calcium | 176.41 mg | (18 %) | ||
| Magnesium | 109.79 mg | (37 %) | ||
| Iron | 4.82 mg | (32 %) | ||
| Iodine | 6.63 μg | (3 %) | ||
| Zinc | 2.52 mg | (32 %) | ||
| Saturated fatty acids | 15.44 g | |||
| Cholesterol | 50.5 mg |
Ingredients
- Ingredients
- 200 grams cream cheese
- 250 grams Corn kernel (canned)
- 1 sm jar Kidney beans (400 grams)
- 1 Iceberg lettuce
- 2 red onions
- 500 grams Tomatoes
- 4 Tbsps White vinegar
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 1 ripe Avocado
- 3 Tbsps Lime juice
- 1 red chili pepper
- 2 Tbsps finely chopped cilantro
- 300 grams Tortilla chip
Preparation steps
Rinse and drain the corn and the beans in a colander. Rinse the lettuce, spin dry and cut into finger-thick strips. Peel the onions and cut lengthwise into thin half-rings. Rinse tomatoes, cut out stems and slice. Mix together the vinegar, salt and pepper and whisk in the oil. Combine sauce with the prepared salad ingredients, mix well, cover and set aside.
Cut avocado in half and remove the pit. Scoop the flesh from the shell, add to a bowl along with the lime juice and mash. Add cream cheese and stir thoroughly.
Rinse chile pepper, cut lengthwise, remove the seeds, remove ribs and finely chop. Fold chile pepper and cilantro into the avocado mixture. Season with salt and pepper.
Arrange the salad on plates. Scoop avocado cream with 2 teaspoons and arrange on salads.
Top each salad with a tortilla chip and serve.
Serve the remaining tortilla chips with the salad.
