FS007 - BLACK BEAN AND CORN SALAD

Recipe Source: BVSD
  • 100
  • 1/2
  • Serving Measure: CUP
  • Standard Yield: Scale Recipe Reset
  • Serving Description: Serving = 1/2 cup or 2.8 oz wt
  • Nutrition Link: 80135
  • Food Category: Vegetable recipes
  • HACCP: VEGET
  • HACCP Process Category: NoCook

Ingredients

Sequence Item ID Item Description Amount 1 Measure 1 +/- Amount 2 Measure 2 Total Grams

Recipe Instructions

  • Pre-Preparation Instructions:

    Recipe source: Boulder Valley School District Food Services

    Red onions yield 88%
    Red bell peppers yield 80%
    Canned black beans yield 56%

  • Preparation Instructions:

    Defrost corn.
    Drain black beans.
    Dice onions and peppers.
    Chop cilantro.
    Mix together corn, beans, onion, peppers, cilantro.
    In separate bowl whisk together vinegar, lime juice, olive oil, salt, and pepper.
    Combine all ingredients.

  • Serving Instructions:

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 1 Calories: 114.92
Dark Green: 0 Milk: 0 Sat. Fat: 1.54%
Red Orange: 0 Grains: 0 Sodium: 280.46
Legumes: 0
Starchy: 0.25
Other: 0
Additional: 0
FS007 - BLACK BEAN AND CORN SALAD

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