Black Bean & Corn Taco Salad Bowl State(California) Child Nutrition Agency Developed Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Delicious vegetarian black bean and corn taco salad bowl loaded with fresh veggies and drizzled with a taco ranch dressing.
NSLP/SBP CREDITING INFORMATION:
2 cups (1 tostada shell, 1 cup lettuce, ⅛ cup cheese, ¼ cup cherry tomatoes, ½ cup black bean and corn salsa, 1 oz taco ranch dressing) provides 2 oz eq meat/meat alternate, ½ cup dark green vegetable, ¼ cup red/orange vegetable, ⅛ cup starchy vegetable, ⅛ cup other vegetable, 1 oz eq grains.
Recipe Project Name: Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development California Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes

Instructions
 

 Prepare black bean corn salsa in advance:

  • Heat vegetable oil in a tilt skillet over medium heat.
  • Add frozen corn to tilt skillet and cook until the edges start to brown, about 5 minutes.
  • Rinse and drain beans, add beans to tilt skillet.
  • Add cumin and lime juice to tilt skillet, gently fold until combined.
    Critical Control Point: Heat to internal temperature of 135 °F or higher.
  • Cool using the two-stage cooling method.
    Critical Control Point: Cool to 70 °F within two hours and to 41 °F or below within four hours. Hold for cold service at 41 °F or below.

Prepare taco ranch dressing in advance: 

  • In a five-gallon container, combine Greek yogurt, garlic powder, onion powder, lemon juice, and dill. Mix until well combined.
  • Add chili powder to taco ranch dressing, mix well and pour 2 Tbsp into 50 or 100 1 oz containers. Cover with a lid and set aside in the refrigerator at 41 °F or below.
    Critical Control Point: Hold for cold service at 41 °F or below.

Assemble salad:

  • Place 1 cup of chopped lettuce in a tostada shell.
  • Portion ⅛ cup of shredded cheese on top of lettuce using a No. 16 scoop.
  • Portion ¼ cup of halved cherry tomatoes on top of shredded cheese using a No. 16 scoop.
  • Portion ½ cup black bean and corn salsa on top of salad using a No. 8 scoop.
    Critical Control Point: Hold for cold service at 41 °F or below.
  • Place 1 oz portion container of taco ranch dressing on the side of the salad.

Nutrition INFORMATION

Black Bean & Corn Taco Salad Bowl State(California) Child Nutrition Agency Developed Recipe for Schools
Amount Per Serving
 
2 cups (1 tostada shell, 1 cup lettuce, ⅛ cup cheese, ¼ cup cherry tomatoes, ½ cup black bean and corn salsa, 1 oz taco ranch dressing)
Calories
371
Total Fat
 
13.1
g
20
%
Saturated Fat
 
3.8
g
24
%
Cholesterol
 
11.6
mg
4
%
Sodium
 
274.9
mg
12
%
Total Carbohydrate
 
48.2
g
16
%
Dietary Fiber
 
10.7
g
45
%
Total Sugars
 
1.7
g
2
%
Added Sugars included
 
10000
g
Protein
 
16.9
g
34
%
Vitamin A
 
4540
mcg RAE
Vitamin C
 
12.4
mg
15
%
Vitamin D
 
10000
IU
66667
%
Calcium
 
119.1
mg
12
%
Iron
 
4.2
mg
23
%
Potassium
 
10000
mg
286
%
N/A=data not available
*Marketing Guide
50 Servings:
Romaine lettuce: 7 lb 6 oz
Cherry tomatoes: 5 lb
100 Servings:
Romaine lettuce: 14 lb 12 oz
Cherry tomatoes: 10 lb

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
The food safety temperatures are based on the FDA Food Code. Some information included in this guide may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 6 gal 1 qt
100 Servings:
About 12 gal 2 qt