Skip to main content
California Department of Education Logo

Recipe for Cantina Black Bean Taco Salad

Colorful Cantina Black Bean Taco Salad recipe with taco ranch dressing developed by the California Culinary Centers for school food service menu planning.

Black Bean Taco Salad

For more recipes visit the CA Culinary Centers Standardized Recipes web page. Share your results with us on Twitter @CDENutrition External link opens in new window or tab..

Yields 50 Servings

This recipe yields 6 gallons and 1 quart of Cantina Black Bean Taco Salad to make 50–2 cup salad bowls with 2 ounces of round tortilla chips and (approximately 36 chips) and 2 ounces of Taco Ranch Dressing.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 1 cup vegetable oil (U.S. Department of Agriculture [USDA] food item)
  • 4 pounds and 8 ounces or 3 quarts and ½ cup frozen, whole kernel corn (USDA food item)
  • 3 quarts and 1¾ cups or two number 10 can black beans, canned (USDA food item)
  • 1 tablespoon ground cumin
  • ¼ cup lime juice
  • 2 quarts ready to use, low fat ranch dressing
  • ¼ cup light chili powder
  • 4 pounds and 2 ounces or 3 gallons and 2 cups ready to use romaine lettuce chopped
  • 3 pounds and 2 ounces or 3 quarts and ½ cup yellow cheddar cheese, shredded (USDA food item)
  • 4 pounds and 3 ounces or 3 quarts and ½ cup fresh whole grape or cherry tomatoes
  • 3 quarts and ½ cup or one number 10 can sliced ripe olives, canned
  • 6 pounds and 4 ounces round tortilla chips

Directions

To Prepare Black Bean Corn Salsa
  1. Heat vegetable oil in tilt skillet over medium heat.
  2. Add frozen corn to tilt skillet, stir until edges start to brown.
  3. Rinse and drain beans. Add beans to tilt skillet.
  4. Add cumin and lime juice to tilt skillet, gently fold until combined. Critical Control Point (CCP): Heat to internal temperature of 145°F for 15 seconds.
  5. Set black bean corn salsa aside in refrigerator at 41°F or lower. CCP: Hold in refrigerator at 41°F or lower.
To Prepare Taco Ranch Dressing
  1. Mix ranch dressing and chili powder in 5 gallon container.
  2. Pour 2 tablespoons and 2 teaspoons of Taco Ranch Dressing into 50–2 ounce containers. Cover with a lid, set aside in refrigerator at 41°F. CCP: Hold in refrigerator at 41°F or lower.
To Assemble Salad
  1. Place 1 cup of lettuce in 16 ounce individual salad bowl with lid.
  2. Portion ¼ cup or one number 16 scoop shredded cheese on top of lettuce.
  3. Portion ¼ cup or one number 16 scoop tomatoes on top of cheese.
  4. Rinse and drain olives. Portion ¼ cup or one number 6 scoop olives on top of tomatoes.
  5. Portion ½ cup or one number 8 scoop black bean corn salsa on top of salad.
  6. Place Taco Ranch Dressing container on side of salad. Cover salad with lid.
  7. Serve one–2 cup individual salad bowl with 2 ounces (approximately 36 chips) tortilla chips on the side.

Nutritional Analysis

  • Calories, in K calories: 581
  • Carbohydrates, in grams: 64.90
  • Protein, in grams: 16.60
  • Saturated fat, in grams: 6.80
  • Trans fat, in grams: 0
  • Total fat, in grams: 27.50
  • Sodium, in milligrams: 739.40

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

Yields 100 Servings

This recipe yields 12 gallons and 2 quarts of Cantina Black Bean Taco Salad to make 100–2 cup salad bowls with 2 ounces of round tortilla chips (approximately 36 chips) and 2 ounces of Taco Ranch Dressing.

Ingredients

Ingredients list includes measure by weight or volume. Choose one measure, either weight or volume, for the ingredient. Weight is listed first in bold.

  • 2 cups vegetable oil (U.S. Department of Agriculture [USDA] food item)
  • 9 pounds or 1 gallon, 2 quarts, and 1 cup frozen, whole kernel corn (USDA food item)
  • 1 gallon, 2 quarts, and 3½  cups or four number 10 can black beans, canned (USDA food item)
  • 2 tablespoons ground cumin
  • ½ cup lime juice
  • 1 gallon ready to use, low fat ranch dressing
  • ½ cup light chili powder
  • 8 pounds and 4 ounces or 6 gallons and 1 quart ready to use romaine lettuce chopped
  • 6 pounds and 4 ounces or 1 gallon, 2 quarts, and 1 cup yellow cheddar cheese, shredded (USDA food item)
  • 8 pounds and 6 ounces or 1 gallon, 2 quarts, and 1 cup fresh whole grape or cherry tomatoes
  • 1 gallon, 2 quarts, and 1 cup or two number 10 can sliced ripe olives, canned
  • 12 pounds and 8 ounces round tortilla chips

Directions

To Prepare Black Bean Corn Salsa
  1. Heat vegetable oil in tilt skillet over medium heat.
  2. Add frozen corn to tilt skillet, stir until edges start to brown.
  3. Rinse and drain beans. Add beans to tilt skillet.
  4. Add cumin and lime juice to tilt skillet, gently fold until combined. Critical Control Point (CCP): Heat to internal temperature of 145°F for 15 seconds.
  5. Set black bean corn salsa aside in refrigerator at 41°F or lower. CCP: Hold in refrigerator at 41°F or lower.
To Prepare Taco Ranch Dressing
  1. Mix ranch dressing and chili powder in 5 gallon container.
  2. Pour 2 tablespoons and 2 teaspoons of Taco Ranch Dressing into 100-2 ounce containers. Cover with a lid, set aside in refrigerator at 41°F. CCP: Hold in refrigerator at 41°F or lower.
To Assemble Salad
  1. Place 1 cup of lettuce in 16 ounce individual salad bowl with lid.
  2. Portion ¼ cup or one number 16 scoop shredded cheese on top of lettuce.
  3. Portion ¼ cup or one number 16 scoop tomatoes on top of cheese.
  4. Rinse and drain olives. Portion ¼ cup or one number 6 scoop olives on top of tomatoes.
  5. Portion ½ cup or one number 8 scoop black bean corn salsa on top of salad.
  6. Place Taco Ranch Dressing container on side of salad. Cover salad with lid.
  7. Serve one–2 cup individual salad bowl with 2 ounces (approximately 36 chips) tortilla chips on the side.

Nutritional Analysis

  • Calories, in K calories: 581
  • Carbohydrates, in grams: 64.90
  • Protein, in grams: 16.60
  • Saturated fat, in grams: 6.80
  • Trans fat, in grams: 0
  • Total fat, in grams: 27.50
  • Sodium, in milligrams: 739.40

Recipe Options

The CA Culinary Centers have calculated and tested the yields for this standardized recipe. You may choose to vary the spices in the recipe to meet the taste preferences of your students. For example, using a 1.5 to 2 ratio for spices when doubling the recipe yield from 50 to 100. However, changing or substituting any other ingredients may result in a different yield, meal contribution, or dietary specification, and should be considered a different recipe. To learn more about how to standardize your recipe visit the CA Culinary Centers Standardized Recipes web page Resources tab.

General Recipe Information

Category

  • Salad recipes
  • Side dish recipes
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield 50 or yield 100–2 cup salad bowls with 2 ounces of round tortilla chips (approximately 36 chips).

Contribution to Meal Pattern

The contribution to the meal pattern for this recipe is based on the suggested serving size above.

  • 2 ounce equivalents meat/meat alternative
  • 2 ounce equivalents whole grain-rich
  • 1¼ cup vegetables (½ cup dark green, ¼ cup red orange, ¼ cup starchy, and ¼ cup other vegetables)

If you decide to modify this recipe or serving size, you may use the tools available on the CA Culinary Centers Standardized Recipes web page Resources tab to create your own standardized recipe or find the contribution to the meal pattern.

U.S. Department of Agriculture Food Items

  • Vegetable oil
  • Frozen whole kernel corn
  • Canned black beans
  • Yellow cheddar cheese, shredded

Recipe Roots (Flavor Profile)

  • California fresh
  • Southwest USA
  • Central or South America

Preparation Time

  • Preparation: 30 minutes for 50 servings or 45 minutes for 100 servings
  • Assembly: 30 minutes for 50 servings or 45 minutes for 100 servings

Critical Control Point (CCP)

  • CCP: Heat bean mixture to an internal temperature of 145°F for 15 seconds.
  • CCP: Hold bean mixture in refrigerator at 41°F or lower.
  • CCP: Hold Taco Ranch Dressing in refrigerator at 41°F or lower.

Kid Rating

Five-fork kid rating.

Culinary Center

Natomas Unified School District

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Thursday, May 04, 2023
Related Content
Recently Posted in Nutrition

  • Update to Buy American Provision (added 21-Jun-2024)
    Rule finalizes regulations that strengthen the Buy American provision in the School Nutrition Programs. The Buy American provision requires school food authorities to purchase, to the maximum extent practicable, domestic commodities or products.
  • Summer Meal Excess Heat & Poor Air Quality Waiver (added 17-Jun-2024)
    The USDA has approved the use of two statewide waivers requested by the CDE for summer meal program operators in good standing to provide meals in a non-congregate setting due to excessive heat and/or poor air quality.
  • Webinar-Expanded Geographic Preference (added 10-Jun-2024)
    This web page provides registration information on the webinar titled Partners Webinar on the Expanded Geographic Preference Option in the Final Rule, provided by the USDA’s Farm to School Team.
  • South American Meat Inc. Recalls Frozen Raw Beef (added 06-Jun-2024)
    South American Meat Inc., recalled approximately 20,111 pounds of various eligible frozen raw beef products that were not presented to the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service for import reinspection.
  • Farm to Summer Celebration Week 2024- Reminder (added 04-Jun-2024)
    The F2Summer Celebration Week is a recognition program for summer meal program operators that complete three elements: 1) Taste, 2) Teach, and 3) Connect during the designated week of June 17–21, 2024.