By Nicholus curell
Fiesta Corn Salad
Prepare and refrigerate recipe in advance to ensure adequate time for temperature to reach 41°F or below for service
Updated at: Mon, 24 Jun 2024 22:53:11 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
5
Low
Nutrition per serving
Calories76 kcal (4%)
Total Fat3.9 g (6%)
Carbs9.6 g (4%)
Sugars2.7 g (3%)
Protein2.1 g (4%)
Sodium28.7 mg (1%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
60 servings
Instructions
Step 1
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.
Step 2
CCP--Thoroughly wash, rinse, drain & trim vegetables. Sanitize sink & use sanitized cutting board to prep vegetables.
Step 3
CCP: Check condition of all cans prior to opening. Do not use if product is questionable.
Step 4
1. In a large bowl, combine drained beans, corn, and tomatoes.
Step 5
2. In a small bowl, whisk together oil and remaining ingredients.
Step 6
3. Pour oil mixture over bean mixture and stir to coat.
Step 7
Cover tightly, label, date, and refrigerate.
Step 8
CCP: Maintain holding 41°F or below.
Step 9
Serve 4 oz. spdl per portion*For best palatability, serve chilled
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