RECIPE DETAILS
Item ID: 2032187
Serving Size: 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 Size: 1 cup
HACCP Process Category:
#3 - Complex Food Preparation
Food Category: Misc.
Attributes: Beans, Salads, Vegan, Vegetarian
Allergens: Wheat
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 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
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 | 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 |
