NutriStudents K-12 Cowboy Salad is a satisfying recipe that makes use of several USDA Foods/commodity foods. It’s also easy to make and a versatile side dish that complements many school lunch entrees.
Number of Portions: 45
Size of Portion: 3/4 c.
Vegetable Component: 0.75 cup (3/8 cup legume subtype; 1/4 cup starchy and 1/8 cup of other)
2 qts. + 3-1/4 c. Corn, Canned
1 qt. + 1-5/8 c. Black Bean, Canned
1 qt. + 1-5/8 c. Kidney Beans, Canned
1 qt. + 1-5/8 c. Pinto Beans, Low Sodium
3-1/2 c. Celery, Diced
2-1/8 c. Red Onion, Diced
1 1/4 c. Cider Vinegar
1 3/4 c. White Sugar
3/4 c. Soybean Oil, Low Sat Fat
1 tsp. Black Pepper
Directions
- Add the vinegar, oil, salt and pepper to a large pot, mix well. Bring the mix to a boil, then whisk in the sugar slowly. Once the sugar dissolves, remove the pot from the heat and cool the cowboy salad sauce as shown below.
- Open, rinse and drain the canned corn, kidney beans, black beans and pinto beans.
- Add the canned corn, beans, diced celery, red onions and cooled cowboy sauce to a 4 inch deep, full hotel pan and mix well.
*Keep cooled below 41 degrees until ready to serve*
CCP: Cool to 41° F or lower within 4 hours.
CCP: Cool to 70° F within 2 hours and from 70° F to 41° F or lower within an additional 4 Hours
(c) NutriStudents K-12
