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 INFORMATION
½ cup (No. 8 scoop) provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate, ⅛ cup red/orange vegetable, and ⅛ cup starchy vegetable.
OR
Legume as Vegetable: 0.25 oz equivalent meat alternate, ⅛ cup legume vegetable, ⅛ cup red/orange vegetable, and ⅛ cup starchy vegetable.
3 from 4 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Marinated-Black-Bean-Salad.pdf

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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

                                          Nutrition Facts
                                          Marinated Black Bean Salad USDA Recipe for Schools
                                          Amount Per Serving 0 ½ cup (No. 8 scoop)
                                          Calories 136 Calories from Fat 27
                                          % Daily Value*
                                          Total Fat 3g5%
                                          Saturated Fat 1g6%
                                          Cholesterol 5mg2%
                                          Sodium 198mg9%
                                          Potassium 280mg8%
                                          Total Carbohydrate 21g7%
                                          Dietary Fiber 3g13%
                                          Total Sugars 7g8%
                                          Protein 6g12%
                                          Vitamin D 1IU7%
                                          Calcium 118mg12%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Mature red onions: 6 oz
                                          Red bell peppers: 1 lb 4 oz
                                          Green bell peppers: 1 lb
                                          100 Servings:
                                          Mature red onions: 12 oz
                                          Red bell peppers: 2 lb 8 oz
                                          Green 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.
                                          Yield / Volume
                                          50 Servings:
                                          About 11 lb 10 oz
                                          About 1 gal 1 qt 3¼ cups/2 steam table pans (12" x 20" x 2½")
                                          100 Servings:
                                          About 23 lb 4 oz
                                          About 2 gal 3 qt 2½ cups/4 steam table pans (12" x 20" x 2½")