MARINATED BLACK BEAN SALAD

Ingredients

Ingredient Weight Measure Issue
BEANS,BLACK,CANNED,DRAINED 18-5/8 lbs 2 gal 1/4 qts
CORN,FROZEN,WHOLE KERNEL 11 lbs 1 gal 3-5/8 qts
TOMATOES,CANNED,DICED,DRAINED 6-5/8 lbs 3 qts
PEPPERS,GREEN,FRESH,CHOPPED 2-1/4 lbs 1 qts 2-7/8 cup 2-3/4 lbs
PEPPERS,RED FRESH,DICED 2-1/4 lbs 1 qts 2-7/8 cup 2-3/4 lbs
ONIONS,RED,FRESH,CHOPPED 1-1/4 lbs 3-1/2 cup 1-3/8 lbs
JUICE,LEMON 12-7/8 oz 1-1/2 cup
PEPPERS,JALAPENOS,CANNED,CHOPPED 7-1/4 oz 1-1/2 cup
CILANTRO,FRESH,DICED 2 oz 1-1/4 cup 2-1/8 oz
CUMIN,GROUND 1/2 oz 2-2/3 tbsp
SUGAR,GRANULATED 3/4 oz 1 tbsp
SALT 5/8 oz 1 tbsp
GARLIC POWDER 5/8 oz 2 tbsp
LETTUCE,LEAF,FRESH,HEAD 4 lbs 6-1/4 lbs

Method

1 Combine beans, corn, tomatoes, green peppers, red peppers, onions, lemon juice, jalapeno peppers, cilantro, cumin, sugar, salt, and
garlic powder. Mix well to thoroughly combine all ingredients.
2 CCP: Cover; refrigerate product at 41 F. or lower.
3 Place lettuce leaf in serving dish. Top with 3/4 cup salad. CCP: Refrigerate product at 41 F. or lower.
Notes
1 In Step 1, 7 pounds dry black beans and 3 gallons water may be used. Follow Steps 1 through 5 of Recipe No. Q 030 00, Boston Baked
Beans.
2 In Step 1, 1/4 ounce or 6-2/3 tablespoons dry cilantro may be used.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
179 cal 36 g 10 g 1 g 0 mg 149 mg 53 mg

Portion

3/4 Cup

Yield

100


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