RECIPE DETAILS
Item ID: 2032187
Serving Description: 1 cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Beans, Salads, Vegan, Vegetarian
Allergens: Wheat
RECIPE DETAILS
Item ID: 2032187
Serving Description: 1 cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Beans, Salads, Vegan, Vegetarian
Allergens: Wheat
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Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields:
- Black bean yield 75%
- Pepper yield 80%
Pre-Preparation
- Cook wheatberries for 45 minutes or until they soften and begin to bloom. Cool completely according to HACCP procedures.
- Drain and chill beans.
- Wash produce as needed.
- Dice green pepper.
- Chop green onion and cilantro.
- Squeeze limes - 1 lime should yield 2 T juice.
- Open and rinse black beans.
Preparation
- Combine cooked wheatberries, black beans, onion, and cilantro.
- In a separate bowl, whisk together lime juice, oil, cumin, salt, and pepper.
- Pour dressing over salad and toss well.
- Transfer to hotel pans.
- Keep cold per HACCP until service.
Serving
Serving size: 1 cup
Serving suggestion: Can be served on salad bar or as a side
Recipe Source: Boulder Valley School District Food Services
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 | 0 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 254.86 kcal |
| Total Fat | 13.04 gm |
| Saturated Fat | 0.98* gm |
| Trans Fat | 0.00* gm |
| Sodium | 647.61 mg |
| Carbohydrates | 42.18 gm |
| Fiber | 8.56 gm |
| Sugars | 1.34* gm |
| Added Sugars | 0.00* gm |
