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Recipe for Fiesta Edamame Salad

Fresh and vibrant edamame salad recipe with black beans and corn developed by the California Culinary Centers for school food service menu planning.

Fiesta Edamame 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 56 Servings

This recipe yields 3 gallons and 2 quarts or 56–1 cup or one number 4 scoop servings of Fiesta Edamame Salad.

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.

  • 4 pounds or 2 quarts and ¾ cup frozen edamame, shelled
  • 8 ounces or 3 cups fresh cilantro bunches
  • 13 pounds and 4 ounces or 2 number 10 cans liquid packed corn, canned, drained (U.S. Department of Agriculture [USDA] food item)
  • ¼ cup and 1 teaspoon fresh garlic, minced
  • 1 pound and 11 ounces or 1 quart fresh red onions, diced
  • 12 ounces or 2½ cups lime juice
  • 2 cups vegetable oil (USDA food item)
  • ¼ cup garlic powder
  • ¼ cup onion powder
  • 2 tablespoons table salt
  • 2 tablespoons ground black pepper
  • 13 pounds and 8 ounces or 2 number 10 cans black beans, canned, drained (USDA food item)
  • 56­–1 ounce whole corn tortilla chips packages

Directions

To Prepare in Advance
  1. Thaw edamame in refrigerator at least 24 hours in advance. Critical Control Point (CCP): Thaw edamame in refrigerator at 41°F or lower.
To Prepare Fiesta Edamame Salad
  1. Cut off cilantro stems approximately four inches from bottom of the bunch. Chop remaining cilantro stems and leaves.
  2. Combine thawed edamame, drained corn, garlic, onion, cilantro, lime juice, oil, garlic powder, onion powder, salt, and pepper in a 5 gallon mixing bowl. Stir to combine ingredients.
  3. Add drained black beans and gently fold into mixture to keep from getting soft.
  4. Chill at least 2 hours prior to service for optimal flavor. CCP: Hold Fiesta Edamame Salad in refrigerator at 41°F or lower.
To Prepare for Service
  1. Portion 1 cup or number 4 scoop of Fiesta Edamame Salad.
  2. Serve with 1 ounce package of whole corn tortilla chips.

Nutritional Analysis

  • Calories, in K calories: 346
  • Carbohydrates, in grams: 46
  • Protein, in grams: 13
  • Saturated fat, in grams: 2
  • Trans fat, in grams: 0
  • Total fat, in grams: 14
  • Sodium, in milligrams: 559

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 112 Servings

This recipe yields 7 gallons or 112–1 cup or one number 4 scoop servings of Fiesta Edamame Salad.

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.

  • 8 pounds or 1 gallon and 1½ cups frozen edamame, shelled
  • 1 pound or 1 quart and 2 cups fresh cilantro bunches
  • 26 pounds and 8 ounces or 4 number 10 cans liquid packed corn, canned, drained (U.S. Department of Agriculture [USDA] food item)
  • ½ cup and 2 teaspoons fresh garlic, minced
  • 3 pounds and 6 ounces or 2 quarts fresh red onions, diced
  • 1 pound and 8 ounces or 1 quart and 1 cup lime juice
  • 1 quart vegetable oil (USDA food item)
  • ½ cup garlic powder
  • ½ cup onion powder
  • ¼ cup table salt
  • ¼ cup ground black pepper
  • 27 pounds or 4 number 10 cans black beans, canned, drained (USDA food item)
  • 112–1 ounce whole corn tortilla chips packages

Directions

To Prepare in Advance
  1. Thaw edamame in refrigerator at least 24 hours in advance. Critical Control Point (CCP): Thaw edamame in refrigerator at 41°F or lower.
To Prepare Fiesta Edamame Salad
  1. Cut off cilantro stems approximately four inches from bottom of the bunch. Chop remaining cilantro stems and leaves.
  2. Combine thawed edamame, drained corn, garlic, onion, cilantro, lime juice, oil, garlic powder, onion powder, salt, and pepper in two–5 gallon mixing bowls. Stir to combine ingredients.
  3. Add drained black beans and gently fold into mixture to keep from getting soft.
  4. Chill at least 2 hours prior to service for optimal flavor. CCP: Hold Fiesta Edamame Salad in refrigerator at 41°F or lower.
To Prepare for Service
  1. Portion 1 cup or number 4 scoop of Fiesta Edamame Salad.
  2. Serve with 1 ounce package of whole corn tortilla chips.

Nutritional Analysis

  • Calories, in K calories: 346
  • Carbohydrates, in grams: 46
  • Protein, in grams: 13
  • Saturated fat, in grams: 2
  • Trans fat, in grams: 0
  • Total fat, in grams: 14
  • Sodium, in milligrams: 559

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
  • Meatless or plant-based recipes

Serving Suggestion

  • Yield 56 or 112–1 cup or one number 4 scoop servings of Fiesta Edamame Salad.

Contribution to Meal Pattern

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

  • 1.75 ounce equivalents meat/meat alternative
  • 1 ounce equivalent whole grain-rich
  • ⅜ cup vegetables (¼ cup starchy vegetable and ⅛ cup additional vegetable)

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

  • Canned corn
  • Vegetable oil
  • Canned black beans

Recipe Roots (Flavor Profile)

  • California fresh
  • Southwest USA

Preparation Time

  • Assembly: 15 minutes for 56 servings or 25 minutes for 112 servings

Critical Control Point (CCP)

  • CCP: Thaw edamame in refrigerator at 41°F or lower.
  • CCP: Hold Fiesta Edamame Salad in refrigerator at 41°F or lower for service.

Kid Rating

Four-fork kid rating.

Culinary Center

Monterey Peninsula Unified School District

 

Questions:   Nutrition Services Division | 800-952-5609
Last Reviewed: Monday, June 12, 2023
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