Nutrition balance score
Great
Glycemic Index
36
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories262.6 kcal (13%)
Total Fat8.9 g (13%)
Carbs34.6 g (13%)
Sugars4 g (4%)
Protein11.1 g (22%)
Sodium456.2 mg (23%)
Fiber10.9 g (39%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
15 ozcan black beans
drained, rinsed
15 ozcan kidney beans
drained
15 ozcan cannellini beans
drained, rinsed
2jalapeños
diced
1green pepper
diced
1red onion
diced
10 ozfrozen corn kernels
thawed
2cloves garlic
minced
1 ½ tablespooncumin
2 ½ teaspoonschili powder
2 teaspoonsoregano
½ teaspoonscayenne
3 tablespoonsolive oil
⅓ cupcilantro
fresh chopped
3limes
juice
black pepper
to taste
sea salt
to taste
¼ teaspoonsgarlic powder
Instructions
Step 1
Roast corn in skillet over medium high heat until slightly charred. Remove from heat and let reduce to room temperature
Step 2
Drain and rinse black and cannellini beans. Add to large mixing bowl. Drain kidney beans but don’t rinse and add to same bowl
Step 3
Dice onion and peppers and add to bowl. Add corn once no longer hot
Step 4
Chop cilantro and add all remaining ingredients to the bowl. Mix well until all ingredients are incorporated
Step 5
Cover and let chill in refrigerator for 12-24 hours
Notes
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