back to cookbook
Mexican Bean and Corn Salad
0
Average: 0 (0 votes)
(0 votes)
Rate recipe
Show all reviews

Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 531 cal. | (25 %) | ||
Protein | 19 g | (19 %) | ||
Fat | 16 g | (14 %) | ||
Carbohydrates | 74 g | (49 %) | ||
Sugar added | 1 g | (4 %) | ||
Roughage | 13.1 g | (44 %) |
more nutritional values
Vitamin A | 0.3 mg | (38 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 2.8 mg | (23 %) | ||
Vitamin K | 114.4 μg | (191 %) | ||
Vitamin B₁ | 0.4 mg | (40 %) | ||
Vitamin B₂ | 0.6 mg | (55 %) | ||
Niacin | 10 mg | (83 %) | ||
Vitamin B₆ | 1.2 mg | (86 %) | ||
Folate | 252 μg | (84 %) | ||
Pantothenic acid | 2.8 mg | (47 %) | ||
Biotin | 27.6 μg | (61 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 83 mg | (87 %) | ||
Potassium | 1,305 mg | (33 %) | ||
Calcium | 206 mg | (21 %) | ||
Magnesium | 199 mg | (66 %) | ||
Iron | 3.8 mg | (25 %) | ||
Iodine | 14 μg | (7 %) | ||
Zinc | 4.9 mg | (61 %) | ||
Saturated fatty acids | 2.5 g | |||
Uric acid | 167 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 15 g |
Author of this recipe:

EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 175 grams Wild rice
- salt
- ½ tsp ground Cumin
- 2 cans Beans (about 265 g drained weight, z. B. Pinto Beans, Borlotti, kidney beans)
- 1 can Corn (about 285 g drained)
- 4 Tomatoes
- 1 red onion
- 1 Lime (juiced)
- 4 Tbsps olive oil
- freshly ground peppers
- 1 pinch sugar
back to cookbook
print shopping list
Preparation steps
1.
Bring the wild rice to a boil with 350 ml (approximately 12 ounces) of water, the cumin, and salt. Reduce the heat and simmer over low heat for 40 minutes. Remove from the heat and let cool.
2.
Drain the beans and the corn in a colander, rinse thoroughly, and drain well. Rinse the tomatoes, remove the core and seeds, and finely dice. Peel the onion and finely grate. Whisk the onion together with the lime juice, and oil. Season to taste with salt, pepper, and sugar.
3.
Drain the rice, if necessary. Mix the cooled rice in a bowl with the beans, corn, and tomatoes. Mix in the dressing, and let marinate for 30 minutes. Season to taste and serve.
Related Recipes
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Tags
- Vegetable Salad
- Gluten-free Vegetarian Recipe
- Gluten-free Vegan Recipe
- Gluten-free Dinner
- Gluten-free Lunch
- lactose-free vegetarian
- Lactose-free Salad
- non-alcoholic
- egg-free
- Milk-free
- Vegan Lunch
- Vegan Dinner
- Vegan Salad
- Latin America
- Central America
- Mexican
- Summer Salad
- Buffet
- Cooking on vacation
- crowdpleaser
- Garden Party
- College Cooking
- Vegetable
- fruit-vegetable
- Legume
- Rice
- bean salad
- Hearty Salad
- Party Salad
- Rice Salad
Popular Cookbooks
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
Related Articles
Cookbooks of the week