Foodservice Recipe: Confetti Corn Salad

Farm to School Foodservice Recipe

Indiana-corn.jpg

Ingredients

8 medium Bell peppers

6 large Celery stalks

4 medium Carrots

1 cup Cider vinegar

1/2 cup + 2 tbsp Canola or vegetable oil

6 tbsp packed Brown sugar

1/4 cup Water

2 tsp Oregano, dried, ground

1 tsp Kosher salt

1/2 tsp Orange zest, freshly grated

5 lb Sweet corn kernels, fresh or frozen (thawed)

Procedure

  1. Stem, core and seed peppers. Cut into 1⁄4-inch dice.

  2. Trim celery and cut into 1⁄4-inch dice.

  3. Trim and peel carrots. Cut into 1⁄4-inch dice.

  4. Whisk vinegar, oil, sugar, water, oregano, salt and orange zest in a small bowl until well combined.

  5. Mix the peppers, celery, carrots and corn in a large bowl. Drizzle with the dressing and toss to coat. Let stand for 15 minutes to 1 hour before serving to allow flavors to combine.

Nutrition

Portion size: 1/2 cup
Number of portions: 48
Meal component: 3/8 cup vegetables

Calories: 80
Fat: 3.13 g
Saturated fat: 0.48 g
Cholesterol: 0 mg
Sodium: 46.31 mg
Carbohydrates: 12.95 g
Fiber: 1.85 g
Protein: 1.61 g

Recipe reprinted by Indiana Grown for Schools from New School Cuisine. New School Cuisine includes 78 kid-tested and approved recipes developed by Vermont school nutrition professionals with support from the New England Culinary Institute. This resource was created by Vermont FEED (a Farm to School partnership project of Shelburne Farms and NOFA-VT), the Vermont Agency of Education’s Child Nutrition Program, and the School Nutrition Association of Vermont.

Recipe Notes

Recipe HACCP Process
#1 No Cook