RECIPE DETAILS
Item ID: FS007
Serving Description: 1/2 Cup (2.8oz.)
Food Category: Salads
HACCP Process Category: NoCook
RECIPE DETAILS
Item ID: FS007
Serving Description: 1/2 Cup (2.8oz.)
Food Category: Salads
HACCP Process Category: NoCook
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe source: Boulder Valley School District Food Services
Red onions yield 88%
Red bell peppers yield 80%
Canned black beans yield 56%
1. Defrost corn.
2. Drain and rinse the black beans.
3. Dice the onions and peppers.
4. Chop the cilantro.
Preparation
1. Mix together the corn, beans, onion, peppers, cilantro.
2. In separate bowl whisk together vinegar, lime juice, olive oil, and salt.
3. Combine all ingredients and mix gently until thoroughly combined.
Serving
Serving: 1/2 Cup (2.8oz.)
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: 0.75 | Calories: 114.02 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 0.94% | |
| Red Orange: 0 | Grains: 0 | Sodium: 303.71 | |
| Legumes: 0 | |||
| Starchy: 0.25 | |||
| Other: 0 | |||
| Additional: 0 |
