SA621 - THREE BEAN SALAD

Recipe Source: COOKB
  • 48
  • 1/2
  • Serving Measure: cup
  • Standard Yield: Scale Recipe Reset
  • Serving Description: 1/2 cup
  • Nutrition Link: 80435
  • Food Category: Legumes and Legume Products
  • HACCP: SALAD
  • 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:

    Yield Factors

    Garbanzo Bean yield = 65%.
    Kidney Bean yield = 60%.
    Black Bean yield = 56%.
    Green Pepper yield = 80%.
    Red Pepper yield = 80%.

    Wash and chop cilantro.
    Mince garlic and jalepeno.
    Dice peppers.

  • Preparation Instructions:

    Mix all ingredients well.

    Keep refrigerated.

    Label and date.

  • Serving Instructions:

    Serve cold on salad bar.
    1/2 cup wt = 7.93 oz

Food Groups/Meal Patterns

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 1 Calories: 179.66
Dark Green: 0 Milk: 0 Sat. Fat: 3.39%
Red Orange: 0.125 Grains: 0 Sodium: 425.28
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0
SA621 - THREE BEAN SALAD

Register to Download The Lunch Box Tools

Please help us keep The Lunch Box tools and resources free for all users by registering here! It will help us demonstrate to our supporters how this site is used in school food work.