Marinated Black Bean Salad

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

1. 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.

2. Vegetable: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well.

3. Pour 1 lb 2 ½ oz (2 ¼ cup) dressing over 7 lb 13oz (1 gal 2 qt) vegetables. Stir well.

4. 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.

5. Sprinkle 8 oz (2 cup) cheese over each pan.

6. Critical Control Point: Cool to 40 °F or lower within 4 hours.

7. Critical Control Point: Hold at 40 °F or below.

8. Serve ¾ cup (portion with 6 oz slotted spoodle)