RECIPE DETAILS
Item ID: 1968920
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Salads, Gluten Free, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1968920
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Salads, Gluten Free, Vegetarian
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Red pepper, diced: 80%
- Black beans, canned, drained: 56%
- Onions, diced: 88%
Pre-Preparation
- Wash produce as needed.
- Boil or steam lentils until al dente; cool according to food safety procedures.
- Drain and rinse black beans.
- Dice the red pepper and red onion.
- Chop the cilantro.
Preparation
- Whisk oil, vinegar, lime juice, chili powder, salt, and honey to make the dressing.
- In a large bowl, combine lentils, black beans, red pepper, red onion, and cilantro.
- Pour dressing over the mixture and toss until evenly coated.
- Hold cold until service at 41°F or less.
Serving
Serving size: 1/2 cup
Recipe Source
Boulder Valley School District Food Services We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 1.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 137.36 kcal |
| Total Fat | 2.58 gm |
| Saturated Fat | 0.37 gm |
| Trans Fat | 0.00* gm |
| Sodium | 115.48 mg |
| Carbohydrates | 21.72 gm |
| Fiber | 5.01 gm |
| Sugars | 2.04 gm |
| Added Sugars | 0.87* gm |
