YIELD: 24 servings Orange Cilantro Salsa (yield: 6 cups): 13 oz. tomatoes, diced 11 oz. oranges, peeled, seeded and diced 2 1/2 oz. red onions, diced 1 1/2 oz. green onions, chopped 1 oz. cilantro, chopped 6 Tbsps. light soy sauce 1 1/2 tsps. ground cumin 1/2 tsp. black pepper to taste salt Black Bean Salad: (yield: 12 cups): 4 lbs., 4 oz.canned black beans, drained 1 1/2 cups distilled white vinegar 10 oz. red bell peppers, diced 1/2 cup light soy sauce 2 oz. green onions, chopped 3/4 oz. ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.