MEASURE (FOR 100 SERVINGS)
Beans, Black, Turtle, Dry, #10 Can, Low Sodium, #2800
4 #10 cans + 2 quarts
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
2 #10 cans
Peppers, Green, Diced, Frozen, #1613
1 quart + 1 cup
Pimentos, Diced, Canned, #2817
1 quart + 1 cup
Onions, Frozen, Diced, #1610
1 1/3 cups
Lemon Juice, Canned/Bottled, #2247
Parsley, Dried, Chopped, #2717
Cumin Seed, Ground, #2706
Garlic Powder, #2709
1 tablespoon + 1 teaspoon
Salsa, Bulk, #2823
1 quart + 3 cups
Oil, Vegetable, #2507
Cheese, Mozzarella, Shredded, #1307
Drain and rinse the black beans.
Drain the corn, peppers, and onions.
Combine the black beans, corn, green peppers, pimentos, and onions, in a large bowl.
For the dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa, and oil. Pour the dressing over the salad and toss lightly to combine.
Place the salad in serving line pans and cover them. Chill the salad for 2 hours before serving.
CCP: Cover and refrigerate at 41 degrees F or lower, until ready for service.
Before service, evenly distribute the mozzarella cheese on top of the serving line pans.
Portion with #6 scoop or 6 ounce spoodle per serving. Each portion provides ½ cup of bean/pea/legume vegetable, ¼ cup 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.
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.
Black beans, corn, green peppers, onions and red peppers combined in a large bowl
Pouring dressing over salad
Shredded mozzarella cheese sprinkled over chilled salad
1 serving of Black Bean Salad. This salad is a colorful accompiniment for tacos.
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