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Black Bean Salad (Canned)
1/2 cup other vegetable
Number of Portions: 100 Size of Portion: 1/2 cup
Recipe HACCP Process: #1 - No cook
- Vegetables (Other)
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Beans, Black, Turtle, Dry, #10 Can, #250 | 2 #10 can(s) + 9 cup(s) |
Corn, Yellow, Canned, Whole Kernel, Low Sodium, #256 | 2 #10 can(s) |
Peppers, Green, Diced, Frozen, #75 | 1 1/4 quart(s) + 8 ounce(s) |
Peppers, Sweet, Red, Raw | 1 1/4 quart(s) + 8 ounce(s) |
Onions, Frozen, Chopped, #72 | 1 1/3 cup(s) |
Lemon Juice, Canned/Bottled, #398 | 1 cup(s) |
Parsley, Dried, Chopped, #316 | 1/4 cup(s) |
Cumin Seed, Ground, #319 | 2 teaspoon(s) |
Garlic Powder, #331 | 1 tablespoon(s) + 1 teaspoon(s) |
Salsa, Mild, Bulk, #269 | 1 quart(s) + 3 cup(s) |
Oil, Liquid for Fryer, #396 | 1/2 cup(s) |
Cheese, Mozzarella, Shredded, #58 | 2 pound(s) |
DIRECTIONS
1. | Drain and rinse black beans, and combine with corn, peppers, and onions in a large bowl. |
2. | For dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa, and oil. |
3. | Place in salad serving line pans and cover. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
4. | Sprinkle 2 pounds shredded mozzarella cheese on top before serving. Divide the cheese equally among pans. |
5. | Portion with 4 ounce spoodle or #8 scoop per serving. Each portion provides 1/2 cup of other vegetable. CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. |
Production Notes
Use commodity products when available.