Red Bean and Cilantro Salad

M-031-50 Salad, Salad Dressings and Relishes

Color Code: Green

Sodium: Low

Yield: 100 Portions

Each Portion: ½ cup (4 oz)

INGREDIENTS

Item	Measure	Weight	Approx issue
BEANS, KIDNEY, DARK RED, CANNED, DRAINED, RINSED	1 gal + 3 qt	10 lb	3 - No.10 cans
CUCUMBER, DICED ½”	3 qt + 2 cups	4 lb 5 oz	5 lb
ONION, RED, DICED ½”	2 qt + 1 cup	2 lb 9 oz	2 lb 8 oz
PEPPER, RED, SWEET, DICED	2-¼ qt	2 lb 6 oz	3 lb 8 oz
CILANTRO, FINELY CHOPPED	2-¼ cups	6 oz	8 oz
OIL, CANOLA	1-¾ cups	13 oz
VINEGAR, WHITE, DISTILLED	1-¾ cups	14-½ oz
LIME JUICE, BOTTLED	1-¼ cups	10 oz
PEPPER, CAYENNE, GROUND	1 tbsp	¼ oz
GARLIC, PREMINCED, JARRED	3 tbsp	1 oz
SALT	1-½ tbsp	1 oz

In accordance with Armed Forces food safety protocol, reference the Produce Guideline Card for specific wash, sanitize, rinse and handling instructions for each fruit/vegetable in the recipe; this is critically important to ensure the safety of this food.
Place beans, cucumbers, red onion, peppers and cilantro in a large mixing bowl.
In a separate bowl, whisk together the oil, vinegar, lime juice, cayenne pepper, garlic, and salt.
Pour the vinaigrette over the bean mixture and mix thoroughly. Cover bowl with lid or plastic wrap.
CP: Refrigerate bean salad at 41°F (5°C) for at least two hours prior to service to properly chill. Serve cold.

Red Bean & Cilantro Salad can be made up to 24 hours ahead of service and kept covered under refrigeration. CP: Hold under refrigeration at 41°F (5°C)
Fresh minced garlic can be used in place of the pre-minced jarred garlic.
* Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.
Original recipe number: M-031-01

Calories99

Carbohydrates14 g

Sugars*2 g

Protein4 g

Fat5 g

Saturated Fat0.3 g

Cholesterol0 mg

Sodium225 mg

Calcium10 mg

Fiber5.2 g