Source: MRS 2018
MRS: 1104.1 — Vegetables (1000s)

Black Bean Salad(Canned)-USDA Foods

Meal Component Contribution:
¼ cup beans/peas vegetable, ¼ cup other vegetable
Number of Portions: 100  Size of Portion: ½ cup
Recipe HACCP Process: #1 - No cook
Vegetables (Beans/Peas) Vegetables (Other)
  •  Vegetables (Beans/Peas)
  •  Vegetables (Other)

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Beans, Black, Turtle, Dry, #10 Can, #2800
2 #10 can(s) + 9 cup(s)
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
2 #10 can(s) cup(s)
Peppers, Green, Diced, Frozen, #1613
1 quart(s) + 1 cup(s)
Peppers, Sweet, Red, Raw
1 quart(s) + 8 ounce(s)
Onions, Frozen, Diced, #1610
1 1/3 cup(s)
Lemon Juice, Canned/Bottled, #2247
1 cup(s)
Parsley, Dried, Chopped, #2717
1/4 cup(s)
Cumin Seed, Ground, #2706
2 teaspoon(s)
Garlic Powder, #2709
1 tablespoon(s) + 1 teaspoon(s)
Salsa, Bulk, #A237-USDA Foods
1 quart(s) + 3 cup(s)
Oil, Vegetable, #2507
1/2 cup(s)
Cheese, Mozzarella, Shredded, USDA
2 pound(s)
DIRECTIONS

1.

Drain and rinse black beans. Drain corn, green peppers, and onions.   Combine black beans, corn, green peppers, onions and red peppers, in a large bowl.

2.

For dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa, and oil. Pour dressing over salad and toss lightly to combine.

3.

Place in serving line pans and cover. Chill 2 hours before serving.

CCP:  Cover and refrigerate at 41 degrees F or lower until ready for service.

4.

Sprinkle 2 pounds shredded mozzarella cheese on top before serving. Divide the cheese equally among pans.

5.

Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides ¼ cup beans/peas vegetable, ¼ other vegetable.

CCP:  Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes.  Cover, label, and date any leftovers.

Production Notes

Use USDA Foods foods when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
”Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for vegetables.

Nutrients Per Serving
Calories
163
Carbohydrates
27.27 g
Dietary Fiber
7.86 g
Protein
9.37 g
Sodium
233.00 mg
Total Fat
2.75 g
Sat. Fat
1.05 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Black Bean Salad (Canned) - USDA Foods
1.

Black beans, corn, green peppers, onions and red peppers combined in a large bowl

2.

Pouring dressing over salad

3.

Shredded mozzarella cheese sprinkled over chilled salad

4.

1 serving of Black Bean Salad. This salad is a colorful accompiniment for tacos.