Southwest Shaker Salad

Spanish version 2015-01-08
  • Servings : 25
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 60m

Shake up your Vegetarian salad selection with a bed of BARILLA® Whole Grain Rotini Pasta, Seasoned USDA Black Beans and USDA Cheese provide the protein while USDA Sweet Corn, Fresh Bell Peppers, Tomatoes and Green Onions bring color, flavor and crunch.

HACCP Process #3 Complex Food Service

Ingredients

  • 1 Pound 9 Ounces Barilla® Whole Grain Rotini
  • 2 Tablespoons plus 1 Teaspoon Southwest Seasoning Mix
  • 1 Pounds 6 Ounces Sweet Bell Peppers, Assorted
  • 1 Pounds 14 Ounces Green Onions
  • 1- # 10 Can USDA Black Beans, LS, Material #100359
  • 3 Cups plus 2 TBLS USDA Sweet Corn, Material #100313
  • 1Pounds 8 Ounces Fresh Diced Tomatoes, RTU
  • 1 Pound 9 Ounces USDA #100012 Shredded Cheddar Cheese, RF

Instructions

Step 1

Prior To Day of Service: Pre-Prep: Clean and sanitize prep area.
Prep: Pull pasta from dry storage
Wash hands thoroughly.
Cook: Boiling method: Boil water in steam kettle, tilt skillet, or in a large pot on stove top.
Add pasta to boiling water, return to a boil as quickly as possible.
Cook pasta for 4 minutes.
Drain pasta as quickly as possible
Rinse pasta in colander in cold water to stop the cooking process, drain again as quickly and completely as possible.
* Note: if using a steamer, put pasta in hotel pans with water to cover, and increase cooking time to 6 minutes using maximum steam.

Step 2

Cool: Place drained, cooled pasta in sealed containers in walk-in, store for service below 41°F.

CCP: Cool hot cooked food from above 135ºF to 70ºF or lower within two hours, and then cool down to 41ºF or lower within an additional four hours, for a total cooling time of six hours using appropriate procedure

Step 3

Hold: Refrigerate until ready use.

CCP: Hold below 41°F

Step 4

Prep: Pull beans and corn from dry storage.
Wipe off lids and open carefully discarding lids.
Drain both well.
Wash hands thoroughly.
Empty corn into a watertight container.
Empty black beans into watertight container.
Add Southwest seasoning mix to beans, fold in.
Cover both tightly.

CCP: Pre-chill ingredients for foods served cold (sandwiches and salads) below 41ºF before combining.

Step 5

Hold: Date Stamp and place in cooler.

CCP: Hold below 41°F

Step 6

Prep: Pull green onions and sweet bell peppers from cooler.
Clean well and dry.
Wash hands and cover with gloves.
Chop green onions.
Place in watertight container.
Dice sweet bell peppers.
Place in watertight container.
Cover both and date stamp.

SOP: Never handle ready to eat foods with bare hands.

Step 7

Hold: Place in cooler until service.

CCP: Hold below 41°F

Step 8

Day of Service:

Pre-Prep: Clean and sanitize prep area.
Prep: Pull the pasta, corn, seasoned beans, chopped peppers, diced tomatoes, green onions and shredded cheese from cooler.

CCP: Prepare foods at room temperature in two hours or less.

Step 9

Prep: Pull serving utensils for all ingredients
Pull 25- 12 oz. "Parfait" Cups with flat lids.
Lay out ingredients for an assembly line.
Wash hands thoroughly and cover with gloves.

SOP: Never handle ready to eat foods with bare hands.

Step 10

Prep: Place 1/2 cup of rotini in bottom of each cup using a 4 oz. spoodle.
Top with 1/4 cup Southwest seasoned black beans using a 2 oz. spoodle.
Add 1/8 cup corn using a #30 disher.
Add 1/8 cup mixed peppers using a #30 disher.
Add 1/8 cup diced tomatoes using a #30 disher.
Add 1/8 cup chopped green onions using a #30 disher.
Top with 1 oz. of shredded cheese using a #30 disher.
Cover with flat lid.
Note: Include salad dressing between flat lid and dome lid for best appearance.

Step 11

Hold: Date stamp and place in coolers for service.

CCP: Hold below 41°F

Step 12

Serve: 1 Southwest Salad with choice of dressing.
Each Southwest Shaker Salad weighs 8.2 oz. or 233 grams.

CCP: Hold below 41°F

Each Southwest Shaker Salad provides 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternative, 1/8 cup red/orange vegetable, 1/8 cup starchy vegetable, 1/4 cup other vegetable.

Chef Recommended Cuts
  • Whole Grain Elbows
  • Whole Grain Penne
  • Whole Grain Rotini
Related Recipes:
  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

  • Love Pockets

  • Vietnamese-inspired Barilla Spaghetti, Fresh Herbs, and Grilled Tofu

  • Rigatoni Bolognese

  • Pasta Alla Norcina

    Pasta alla Norcina

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 8.2 oz. (233 g)
Servings Per Container 1

Amount Per Serving
Calories 254
Calories from Fat 58.5
% Daily Value*
Total Fat 6.5g
10%
Saturated Fat 3.4g
17%
Trans Fat 0g
Cholesterol 16mg
5%
Sodium 350mg
15%
Total Carbohydrate 36g
12%
Dietary Fiber 8.5g
34%
Sugars 1g
Protein 16.5g
33%

Vitamin A 11%
Vitamin C 39%
Calcium 29%
Iron 19%
Allergy Information: Wheat, Milk
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.