RECIPE DETAILS
Item ID: 1968920
Serving Size: ½ Cup
HACCP Process Category:
#2 - Same Day Service
Food Category: Vegetables
Attributes: Salads, Gluten Free, Vegetarian, Beans, Peas, Lentils
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, Beans, Peas, Lentils
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
- Black Beans, canned: 60% (drained)
- Bell Pepper: 80%
- Onion: 88%
Pre-Preparation
- In a steam kettle or steamer, add the lentils and cover with water. Boil or steam lentils until completely cooked and softened. Cool according to HACCP procedures.
- Drain and rinse black beans.
- Wash produce as needed.
- Remove stems and seeds from bell peppers, then dice into small cubes.
- Cut off ends and remove skin from onions, then dice into small cubes.
- Finely chop cilantro.
Preparation
- In a bowl, whisk oil, vinegar, lime juice, chili powder, salt, and honey to make the dressing.
- In a large bowl, combine lentils, black beans, bell peppers, onions, and cilantro.
- Pour dressing over the mixture and toss until evenly coated.
- Hold cold until service at or below 41°F.
Serving
Serving size: 1/2 cup
Suggested serving utensil: spoodle
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, Beans, Peas, & Lentils | 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 |
Discover More
Menu Development
When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.
