MEASURE (FOR 100 SERVINGS)
Beans, Black, Turtle, Dry, #10 Can, #2800
2 #10 cans + 9 cups
Corn, Yellow, Canned, Whole Kernel, #10, Low Sodium, #2809
2 #10 cans cups
Peppers, Green, Diced, Frozen, #1613
1 quarts + 1 cups
Peppers, Sweet, Red, Raw
1 quarts + 8 ounces
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 tablespoons + 1 teaspoons
Salsa, Bulk, #A237-USDA Foods
1 quarts + 3 cups
Oil, Vegetable, #2507
Cheese, Mozzarella, Shredded, USDA
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.
For dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa, and oil. Pour dressing over salad and toss lightly to combine.
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.
Sprinkle 2 pounds shredded mozzarella cheese on top before serving. Divide the cheese equally among pans.
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.
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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