Cool Corn & Edamame Salad
This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.
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Process #2 – Same day service
Skill level: Easy
Servings: 50
Ingredients
4 pounds + 12 ounces Edamame, shelled (shell removed), cooked, drained (thawed if frozen)
2 pounds + 12 ounces Pepper, bell, green or red variety, diced, fresh or 2 pounds + 4 ounces Pepper, bell, green or red variety, diced, frozen
4 pounds + 8 ounces Corn (thawed if using frozen)
5 pounds + 4 ounces Peas, tempered (thawed if frozen)
3 pounds + 12 ounces Cranberries, dried
½ – 1 Onion, red, minced
1 cup Oil, olive or vegetable
1 cup Vinegar, red
1 ½ tablespoons Parsley, dried
1 tablespoon Salt
1 tablespoon Pepper, black
1 tablespoon Basil, dried
1 tablespoon Garlic powder
Servings: 100
Ingredients
9 pounds + 8 ounces Edamame, shelled (shell removed), cooked, drained (thawed if frozen)
5 pounds + 8 ounces Pepper, bell, green or red variety, diced, fresh or 4 pounds + 8 ounces Pepper, bell, green or red variety, diced, frozen
9 pounds + 4 ounces Corn (thawed if using frozen)
10 pounds + 8 ounces Peas, tempered (thawed if frozen)
7 pounds + 8 ounces Cranberries, dried
1-2 Onions, red, minced
1 pint Oil, olive or vegetable
1 pint Vinegar, red
3 tablespoons Parsley, dried
2 tablespoons Salt
2 tablespoons Pepper, black
2 tablespoons Basil, dried
2 tablespoons Garlic powder
Preparation
HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
1. Combine all ingredients in a bowl and stir until well combined.
2. Store in airtight container in cooler until meal service or overnight.
HACCP Critical Control Point: Hold at internal temperature of 41°F or below.
Serving information
Portion 1 cup of the edamame salad onto the plate or pre-portion into bowls. Each 1 cup serving provides 1 meat/meat alternates, ½ cup starchy vegetable, 1/8 cup other vegetable and ¼ cup fruit.
OR
Portion ½ cup of the edamame salad onto the plate or pre-portion into bowls. Each ½ cup serving provides ½ meat/meat alternate, ¼ cup starchy vegetable, and ⅛ cup fruit.
Nutrition information per 1 cup serving
Calories: 209 Total Fat: 7g Saturated Fat: 1g Monounsaturated Fat: 4g Polyunsaturated Fat: 2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 33g Fiber: 7g Total Sugar: 16g Protein: 8g Sodium: 153mg Vitamin A: 59μg Vitamin C: 24mg Calcium: 44mg Iron: 2mg Folate: 164μg
