Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.4% of RDA
• Calories: 8.9% of RDA
• Carbs: 9.3% of RDA
• Fat (total lipid): 8.6% of RDA
• Fiber: 29.0% of RDA
• Fructose: 2.2% of RDA
• Protein: 8.6% of RDA
• Sodium: 22.7% of RDA
• Sugar: 11.6% of RDA
• Vitamin A (IU): 25.0% of RDA
• Vitamin B6: 7.5% of RDA
• Vitamin C: 29.9% of RDA
• Iron: 0.5% of RDA
• Magnesium: 17.7% of RDA
• Manganese: 29.0% of RDA
• Niacin: 8.4% of RDA
• Potassium: 12.4% of RDA
• Zinc: 8.5% of RDA
If all nutritional components are less than 50% of RDA
(and all vitamins and minerals are less than 400% of RDA)
the recipe gets a “Bon Appétit” rating.
Fat (total lipid)
black bean|black eyed peas|red bell pepper|roma tomato|jalapeno pepper|red onion|cilantro (fresh)|olive oil|lime (fresh/whole)|balsamic vinegar|chili powder|cumin|salt|granulated sugar
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Rinse and drain both cans of beans in a colander. Let the excess water drain as you prepare the vegetables.
Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing.
Roughly chop the cilantro. Place the drained beans, bell pepper, tomatoes, jalapeño, onion, and cilantro in a large bowl.
In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar. Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.
This recipe has the following nutrient totals:
Protein 9.65 g
Carbohydrates 25.5 g
Iron 0.10 mg
Fiber 8.11 g
Calcium 3.62 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.