Make This: Corn-errific Salad

Date: April 6, 2019 Posted by Amy Mail Twitter Facebook

NutriStudents K-12 Corn-Errific Salad is the perfect complement to our Chicken Chilaquiles meal (menu week 4). When served cold, it has a no-cook HACCP process, making it a breeze to put together, too! (It can be served hot or cold.)

Number of Portions: 64
Size of Portion: 1/2 c. (K-8)

Vegetable Component: 1/2 c. (starchy subtype)

8 qts.                    Corn, Canned or Frozen

2/3 c.                    Fresh Cilantro, chopped

1 T. + 1 tsp.           Garlic, granulated

1 T.                       Ground Black Pepper

1 T. + 1 tsp.           Fresh Parsley

1 T.                       Kosher Salt

1/2 c.                    Soybean Oil, Low Sat Fat

Directions

1. Open, rinse and drain the canned corn.
2. Add the canned corn, oil and all the seasonings to a 4 inch deep, full hotel pan and mix well.
3. Serve each student a 1/2 cup serving.

No Cook HACCP Process #1

CCP: Hold for cold service at 41° F or lower.

CCP: Refrigerate until service.

CCP: Heat to 145 degrees F or higher for at least 15 seconds.

Download the printable version of the recipe for nutritional details and instructions for serving warm.

(c) NutriStudents K-12