RECIPE DETAILS
Item ID: 1801000
Serving Description: 0.5 Cup (2.8 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Vegetables
Attributes: Salads, Beans, Vegan, Gluten Free, Vegetarian
Allergens: None
RECIPE DETAILS
Item ID: 1801000
Serving Description: 0.5 Cup (2.8 oz.)
HACCP Process Category:
#1 - No Cook
Food Category: Vegetables
Attributes: Salads, Beans, Vegan, Gluten Free, Vegetarian
Allergens: None
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Yields
-
Red onions: 88%
-
Red bell peppers: 80%
-
Black beans, canned: 56% (drained)
Pre-Preparation
-
Wash produce as needed.
-
Defrost corn.
-
Drain and rinse the black beans.
-
Dice the onions and peppers.
-
Chop the cilantro.
Preparation
-
Mix together the corn, beans, onion, peppers, and cilantro.
-
In a separate bowl, whisk together vinegar, lime juice, oil, and salt.
-
Combine all ingredients and mix gently until thoroughly combined.
Serving
Serving size: 1/2 cup (2.8 oz.)
Recipe source: Boulder Valley School District Food Services
Food Groups/Meal Patterns
Based on default serving size and measure.
PLEASE NOTE: Crediting is under maintenance, and may be incomplete. Please double check using your own crediting process before implementing in a menu.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0.25 cups |
| Vegetables, Other | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 0.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 123.77 kcal |
| Total Fat | 1.90 gm |
| Saturated Fat | 0.22 gm |
| Trans Fat | 0.00* gm |
| Sodium | 168.43 mg |
| Carbohydrates | 23.10 gm |
| Fiber | 7.00 gm |
| Sugars | 2.81 gm |
| Added Sugars | 0.00* gm |
