Black Bean Salad

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Mix & Chill

---

Nutritional Content

Allergens: Beans/Legumes; AllergenSulphites; Tomato; Onion; Peppers Bell; Mustard

Calories: 180 Kcal

Carbohydrates: 26 g

Protein: 9 g

Total Fat: 6 g

Calcium: 75 mg

Sodium: 15 mg

---

Ingredients

10 Servings

• 1 2/3 Cup Beans, Black Cnd

• 1/3 Cup Peppers, Green Fresh

• 1/3 Cup Onion, Red/Burmuda

• 1 1/3 Cup Tomato, Cherry Fresh

• 1 1/4 tsp Mustard, Yellow Prepared

• 1/4 tsp Sauce, Hot

• 2 Tbsp Vinegar, White

• 3 Tbsp 2 tsp Oil, Vegetable

25 Servings

• 1 Qt Beans, Black Cnd

• 3/4 Cup Peppers, Green Fresh

• 3/4 Cup Onion, Red/Burmuda

• 3 1/3 Cup Tomato, Cherry Fresh

• 1 Tbsp Mustard, Yellow Prepared

• 1/2 tsp Sauce, Hot

• 1/3 Cup Vinegar, White

• 1/2 Cup Oil, Vegetable

50 Servings

• 2 Qt Beans, Black Cnd

• 1 2/3 Cup Peppers, Green Fresh

• 1 2/3 Cup Onion, Red/Burmuda

• 1 3/4 Qt Tomato, Cherry Fresh

• 2 Tbsp 1 tsp Mustard, Yellow Prepared

• 1 tsp Sauce, Hot

• 2/3 Cup Vinegar, White

• 1 1/8 Cup Oil, Vegetable

100 Servings

• 1 Gal Beans, Black Cnd

• 3 1/3 Cup Peppers, Green Fresh

• 3 1/3 Cup Onion, Red/Burmuda

• 3 1/4 Qt Tomato, Cherry Fresh

• 1/4 Cup Mustard, Yellow Prepared

• 2 tsp Sauce, Hot

• 1 1/4 Cup Vinegar, White

• 2 1/4 Cup Oil, Vegetable

---

Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Rinse and drain black beans. Chill.

3. Fine chop the pepper & onion. Place in a bowl & add cherry tomato halves.

4. Whisk together wine vinegar, oil, mustard, salt & pepper sauce.

5. Combine chilled beans, vegetables, & oil mixture. Gently mix. Chill prior to service.

6. CCP -- Maintain <40F/4C; discard unused product. (FDA)
   
   Print Recipe Here