Source: U.S. Department of Defence
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Marinated Black Bean Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 074 00
MARINATED BLACK BEAN SALAD
Yield 100
Portion 3/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
179 cal
36 g
10 g
1g
0 mg
149 mg
53 mg
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
2-1/4 lbs
1 qts 2-7/8 cup
2-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED
PEPPERS,RED FRESH,DICED
2-1/4 lbs
1 qts 2-7/8 cup
2-3/4 lbs
1-1/4 lbs
3-1/2 cup
1-3/8 lbs
ONIONS,RED,FRESH,CHOPPED
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
4 lbs
6-1/4 lbs
LETTUCE,LEAF,FRESH,HEAD
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.
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|
| Yield: 100 | Portion: 3/4 Cup |
| Calories: | 179 cal |
| Carbohydrates: | 36 g |
| Protein: | 10 g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 149 mg |
| Calcium: | 53 mg |
| 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. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence