Nutrition
My Cookbooks
E-COOKBOOKS
Vegan Mexican Potato Salad
- prep: 20 min
- cook: 0 hr
- total: 20 min
Print
SaveIngredients
- 4 ears of corn
- 1/2 cup vegan parm
- 2 tsp sea salt
- 1/4 tsp pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup shredded kale
- 1/2 cup Follow Your Heart vegan Mayo
- 1/2 can Black beans
- 1/2 red Red Onion
- 2 tsp garlic minced
- 1/2 Lime (Juice)
- 2 jalapeños (sliced)
- 2 tbsp chives or 1/2 cup scallions (thinly sliced)
- 3-4 cups mini potatoes
- 2-3 sprigs fresh cilantro (more for garnish)
- 1-2 avocados, diced
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 297 % Daily Value *
- Total Fat: 8 g 12.36%
- Saturated Fat: 1 g 6.24%
- Trans Fat: 0 g %
- Cholesterol: 5 mg 1.67%
- Sodium: 843 mg 35.12%
- Calcium: 56 mg 5.64%
- Potassium: 515 mg 14.72%
- Magnesium: 0 mg 0%
- Iron: 2 mg 8.58%
- Zinc: 0 mg 0%
- Total Carbohydrate: 51 g %
- Dietary Fiber: 8 g 32.95%
- Sugar: 9 g
- Protein: 8 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 27.56%
- Vitamin C 50.17%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat0
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch3
- Exchange - Vegetables1
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total2 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
