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THREE BEAN SALAD

RECIPE DETAILS

Item ID: SA621

Batch Quantity: 48

Serving Size: 1/2

Serving Measure: cup

Serving Description: 1/2 cup

Nutrition Link: 80435

Food Category: Legumes and Legume Products

HACCP: SALAD

HACCP Process Category: NoCook

Recipe Source: COOKB

RECIPE DETAILS

Item ID: SA621

Batch Quantity: 48

Serving Size: 1/2

Serving Measure: cup

Serving Description: 1/2 cup

Nutrition Link: 80435

Food Category: Legumes and Legume Products

HACCP: SALAD

HACCP Process Category: NoCook

Recipe Source: COOKB

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Yield Factors

Garbanzo Bean yield = 65%.

Kidney Bean yield = 60%.

Black Bean yield = 56%.

Green Pepper yield = 80%.
Red Pepper yield = 80%.

Wash and chop cilantro.
Mince garlic and jalepeno.
Dice peppers.

Preparation

Mix all ingredients well.

Keep refrigerated.

Label and date.

Serving

Serve cold on salad bar.
1/2 cup wt = 7.93 oz


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0.25 Meat/Meat Alternative: 1 Calories: 179.66
Dark Green: 0 Milk: 0 Sat. Fat: 3.39%
Red Orange: 0.125 Grains: 0 Sodium: 425.28
Legumes: 0
Starchy: 0
Other: 0.125
Additional: 0

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.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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