Marinated Black Bean Salad USDA Recipe for Schools
Age Group: Ages 6-18
Serving Size: 50-100
This flavorful side, Marinated Black Bean Salad, combines black beans, corn, green peppers, red peppers, and salsa with a variety of spices.NSLP/SBP CREDITING INFORMATION½ cup (No. 8 scoop) provides:Legume as Meat Alternate: 1 oz equivalent meat alternate, ⅛ cup red/orange vegetable, and ⅛ cup starchy vegetable.ORLegume as Vegetable: 0.25 oz equivalent meat alternate, ⅛ cup legume vegetable, ⅛ cup red/orange vegetable, and ⅛ cup starchy vegetable.
Ingredients
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
Quantity
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
Ingredients
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
Quantity
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
Quantity
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
Quantity
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
Quantity
50 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 2 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 3 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 5 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 5 lb Black beans, dry, cooked
- 3 lb 8 oz Whole-kernel corn, frozen, thawed
- 12 oz *Green peppers, fresh, diced
- 1 lb *Red peppers, fresh, diced
- 1 lb 12 oz Salsa, canned low-sodium
- 4 oz *Red onions, fresh, diced
- 2 oz Jalapeños, diced, seeded
- 1 lb Low-fat cheddar cheese, shredded
Measure
- ½ cup Lime juice
- 2 Tbsp Parsley, dried
- 1 Tbsp Cumin, ground
- ¼ cup 3 Tbsp Garlic cloves, fresh
- 2 Tbsp Ancho chili powder
- - - OR
- 2 Tbsp Mexican seasoning mix (see Notes)
- 1 qt 1¼ cups Cilantro, fresh, minced
- ¼ cup Olive oil
- 1 cup Honey
- ½ cup Apple cider vinegar
- 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked
- 1½ cups 2 Tbsp Whole-kernel corn, frozen, thawed
- 2¼ cups *Green peppers, fresh, diced
- 3 cups *Red peppers, fresh, diced
- 3¼ cups (about ¼ No. 10 can) Salsa, canned low-sodium
- ⅔ cup 1 Tbsp 2½ tsp *Red onions, fresh, diced
- ½ cup Jalapeños, diced, seeded
- 1 qt Low-fat cheddar cheese, shredded
100 Servings
Weight
- - - Lime juice
- - - Parsley, dried
- - - Cumin, ground
- 4 oz Garlic cloves, fresh
- - - Ancho chili powder
- - - OR
- - - Mexican seasoning mix (see Notes)
- 6 oz Cilantro, fresh, minced
- - - Olive oil
- - - Honey
- - - Apple cider vinegar
- 10 lb Black beans, canned low-sodium, drained, rinsed
- - - OR
- 10 lb Black beans, dry, cooked
- 7 lb Whole-kernel corn, frozen, thawed
- 1 lb 8 oz *Green peppers, fresh, diced
- 2 lb *Red peppers, fresh, diced
- 3 lb 8 oz Salsa, canned low-sodium
- 8 oz *Red onions, fresh, diced
- 4 oz Jalapeños, diced, seeded
- 2 lb Low-fat cheddar cheese, shredded
Measure
- 1 cup Lime juice
- ¼ cup Parsley, dried
- 2 Tbsp Cumin, ground
- ¾ cup 2 Tbsp Garlic cloves, fresh
- ¼ cup Ancho chili powder
- - - OR
- ¼ cup Mexican seasoning mix (see Notes)
- 2 qt 2½ cups Cilantro, fresh, minced
- ½ cup Olive oil
- 2 cups Honey
- 1 cup Apple cider vinegar
- 1 gal 1¾ cups (about 2⅔ No. 10 cans) Black beans, canned low-sodium, drained, rinsed
- - - OR
- 1 gal 1¾ cups Black beans, dry, cooked
- 3¼ cups Whole-kernel corn, frozen, thawed
- 1 qt ½ cup *Green peppers, fresh, diced
- 1 qt 2 cups *Red peppers, fresh, diced
- 1 qt 2½ cups (about ½ No. 10 can) Salsa, canned low-sodium
- 1⅓ cups 3 Tbsp 2 tsp *Red onions, fresh, diced
- 1 cup Jalapeños, diced, seeded
- 2 qt Low-fat cheddar cheese, shredded
*See Marketing Guide
Instructions
- 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.
- Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well. Set aside for step 3.
- Pour 1½ cups (about 14 oz) dressing over 3 qt (about 5 lb 3 oz) vegetables. Stir well.
- Transfer 3 qt 1½ cups (about 5 lb 13 oz) bean salad to a steam table pan (12" x 20″ x 2½").For 50 servings, use 2 pans.For 100 servings, use 4 pans
- Sprinkle 2 cups (about 8 oz) cheese over each pan.
- Critical Control Point: Cool to 41 °F or lower within 4 hours.
- Critical Control Point: Hold at 41 °F or below.
- Portion with No. 8 scoop (½ cup).
Nutrition INFORMATION
Marinated Black Bean Salad USDA Recipe for Schools
Amount Per Serving
0 ½ cup (No. 8 scoop)
Calories
136
Total Fat
3
g
5
%
Saturated Fat
1
g
6
%
Cholesterol
5
mg
2
%
Sodium
198
mg
9
%
Total Carbohydrate
21
g
7
%
Dietary Fiber
3
g
13
%
Total Sugars
7
g
8
%
Protein
6
g
12
%
Vitamin D
1
IU
7
%
Calcium
118
mg
12
%
Iron
2
mg
11
%
Potassium
280
mg
8
%
N/A=data not available
*Marketing Guide
50 Servings:
Mature red onions: 6 ozRed bell peppers: 1 lb 4 ozGreen bell peppers: 1 lb
100 Servings:
Mature red onions: 12 ozRed bell peppers: 2 lb 8 ozGreen bell peppers: 2 lb
Notes
*See Marketing Guide for purchasing information on foods that will change during
preparation or when a variation of the ingredients is available. Cooking Process #1: No Cook Mexican Seasoning Mix ¾ Cup (About 4½ 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. How to Cook Dry Beans Special tip for preparing dry beans: SOAKING BEANS OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and
refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans
and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the
water. Proceed with recipe. COOKING BEANS Once beans are soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with
lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher. OR Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours & to 40 °F or lower within 4 hours. 1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.
preparation or when a variation of the ingredients is available. Cooking Process #1: No Cook Mexican Seasoning Mix ¾ Cup (About 4½ 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. How to Cook Dry Beans Special tip for preparing dry beans: SOAKING BEANS OVERNIGHT METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and
refrigerate overnight. Discard the water. Proceed with recipe. QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans
and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the
water. Proceed with recipe. COOKING BEANS Once beans are soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with
lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher. OR Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours & to 40 °F or lower within 4 hours. 1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume
50 Servings:
About 11 lb 10 ozAbout 1 gal 1 qt 3¼ cups/2 steam table pans (12" x 20" x 2½")
100 Servings:
About 23 lb 4 ozAbout 2 gal 3 qt 2½ cups/4 steam table pans (12" x 20" x 2½")