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Maggons Black Bean Salad.Pdf Lincoln County School District # 2 Page 1 Recipe Oct 4, 2014 Recipe: 001135 MAGGON'S BLACK BEAN SALAD Recipe HACCP Process: #1 No Cook Recipe Source: MAGGON Recipe Group: VEGETABLES Alternate Recipe Name: COWBOY CAVIAR Number of Portions: 11 Size of Portion: 1/2 CUP 902805 BLACK BEANS, LOW SODIUM........................................... 2 CUP Chop celery, onions, tomatoes, green peppers and cilantro. Drain and rinse beans. Mix corn, 011178 CORN,SWT,YEL,FRZ,KRNLS CUT OFF COB,UNPREP... 1 CUP beans, and vegetables todgether. 011143 CELERY,RAW...................................................................... 1/2 CUP,chopped 011282 ONIONS,RAW...................................................................... 1/2 CUP, chopped 011529 TOMATOES,RED,RIPE,RAW,YEAR RND AVERAGE........ 1 CUP, chopped 011333 PEPPERS,SWEET,GREEN,RAW....................................... 1/2 CUP, chopped 114811 CILANTRO............................................................................ 1/2 TBSP 002048 VINEGAR,CIDER.................................................................. 1/4 CUP Mix vinegar, oil, salt, and pepper together. Pour over vegetables and mix together. 004053 OIL,OLIVE,SALAD OR COOKING....................................... 1/4 CUP 002047 SALT,TABLE......................................................................... 1/2 TSP 002030 PEPPER,BLACK................................................................... 1/2 TSP, ground One #10 can black beans is 110 oz or 26-1/2 cup servings *Nutrients are based upon 1 Portion Size (1/2 CUP) Calories 96 kcal Cholesterol 0.00 mg Sugars *1.68* g Calcium 63.18 mg 47.34% Calories from Total Fat Total Fat 5.07 g Sodium 162.36 mg Protein 2.88 g Iron 2.81 mg 6.59% Calories from Saturated Fat Saturated Fat 0.71 g Carbohydrates 10.26 g Vitamin A 206.81 IU Water¹ *47.06* g *0.00%* Calories from Trans Fat Trans Fat² *0.00* g Dietary Fiber 2.61 g Vitamin C 9.16 mg Ash¹ *0.52* g 42.61% Calories from Carbohydrates 11.96% Calories from Protein *N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient * - denotes combined nutrient totals with either missing or incomplete nutrient data ¹ - denotes optional nutrient values ² - Trans Fat value is provided for informational purposes only, not for monitoring purposes. NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions. Lincoln County School District # 2 Page 2 Recipe Oct 4, 2014 Allergens Allergens Allergens Miscellaneous Attributes Present Absent Unidentified Meat/Alt............... oz ? - Milk Grain................... oz ? - Egg Fruit..................... cup ? - Peanut Vegetable............ 0.500 cup ? - Tree Nut Milk...................... cup ? - Fish Moisture & Fat Change ? - Shellfish Moisture Change. 0% ? - Soy Fat Change......... 0% ? - Wheat Type of Fat.......... Production Specification I/R Ing # Ingredient or Sub-Recipe Measure Measure Round I 902805 BLACK BEANS, LOW SODIUM I 011178 CORN,SWT,YEL,FRZ,KRNLS CUT OFF COB,U I 011143 CELERY,RAW I 011282 ONIONS,RAW I 011529 TOMATOES,RED,RIPE,RAW,YEAR RND AVER I 011333 PEPPERS,SWEET,GREEN,RAW I 114811 CILANTRO I 002048 VINEGAR,CIDER I 004053 OIL,OLIVE,SALAD OR COOKING I 002047 SALT,TABLE I 002030 PEPPER,BLACK NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for assistance in planning for or treating medical conditions..
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