Ingredients
- Lime juice 1 cup
- Dried parsley ⅛ cup
- Ground cumin 1 Tbsp
- Fresh garlic, minced ½ cup
- Ancho chili powder ¼ cup OR Mexican seasoning mix ¼ cup
- Fresh cilantro, 2 cups minced 1 Tbsp
- Olive oil 1 cup
- Honey 2 cups
- Apple cider vinegar 1 cup
- Canned low-sodium black beans, drained, rinsed 1 gal 2 qt , 1 cup, (approx. 2 ⅔ No. 10 can) OR *Dry black beans, cooked 1 gal 1 ¾ cup
- Frozen whole-kernel corn, thawed 3 qt
- Fresh green peppers, diced 2 ¼ cups
- Fresh red peppers, diced 2 ⅔ cups
- Canned low-sodium salsa 3 cups (approx. 2 No.300 can)
- Fresh red onions, diced ⅔ cup 1 Tbsp 2 ½ tsp
- Jalapeños, diced, seeded ½ cup
- Low-fat cheddar cheese, shredded 1 qt
Directions
- Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder, cilantro, olive oil, honey, and apple cider vinegar. Stir well. Set aside for step 3.
- Vegetable: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well.
- Pour 1 lb 2 ½ oz (2 ¼ cup) dressing over 7 lb 13oz (1 gal 2 qt) vegetables. Stir well.
- Transfer 9 lb 11 oz (1 gal 2 qt) bean salad to a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.
- Sprinkle 8 oz (2 cup) cheese over each pan.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Critical Control Point: Hold at 40 °F or below.
- Serve ¾ cup (portion with 6 oz slotted spoodle)
Nutrition Info
CACFP Adult Portion Crediting Information
Legume as Vegetable: ¾ cup (6 oz slotted spoodle) provides
½ cup vegetable (⅛ cup additional vegetable, ⅛ cup legume vegetable,
⅛ cup red/orange vegetable, ⅛ cup starchy vegetable), and 0.25 oz
equivalent meat alternate.
OR
Legume as Meat Alternate: ¾ cup (6 oz slotted spoodle) provides
⅜ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange
vegetable, ⅛ cup starchy vegetable), and 1 oz equivalent meat alternate.
MARKETING GUIDE
*Fresh green peppers, diced 8 oz 1 lb
*Fresh red peppers, diced 10 oz 1 lb 4 oz
*Fresh red onions, diced 2 ½ oz 5 oz
NOTES
*See Marketing Guide for purchasing information on foods that will changeduring preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Mexican Seasoning Mix: Makes ¾ cup (about 4 ½ oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon,
2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika,
1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
