University of Minnesota Extension
/
612-624-1222
Menu Menu

Extension > Food > Farm to School > Minnesota Toolkit for School Foodservice > Using Food > Using Green Beans

Using Green Beans

green beans

Quantity Recipes

Home Recipes

green beans

Three-Bean Salad| Green Beans Almondine
Green Beans in Cheese Sauce
Steamed Green Beans

Menu Example 1: Three-Bean Salad

Ground Beef and Macaroni featuring Local Garlic Bulbs
Fresh, Local Steamed Green Beans
Cantaloupe Wedge or Cubes

Cake with Fresh, Local Strawberries
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Ground Beef

2 ounces

2 ounces

1 ½ ounces

Vegetable: Fresh Green Beans

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Cantaloupe Wedge or Cubes
Strawberries

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Macaroni
Sliced Wheat Bread (1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 2: Green Beans Almondine

Spaghetti or Pizza Casserole featuring Fresh Basil, Garlic and Parsley
Green Beans Almondine made with Local Green Beans
Chilled Mandarin Oranges

Garlic Bread
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Meat Sauce

2 ounces

2 ounces

1 ½ ounces

Vegetable: Fresh Green Beans

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Mandarin Oranges

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Pasta (Spaghetti or Rotini)
Garlic Bread (1 = 1 Serving)
Sliced Wheat Bread (1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 3: Three-Bean Salad

Hot Deli Ham Stacker
Green Beans Casserole or Three Bean Salad
Fresh Cut Pineapple Cubes

Mango Sherbet Frozen Juice Cup
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Sliced Turkey Ham

2 ounces

2 ounces

1 ½ ounces

Vegetable: Fresh Green Beans

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Fresh Cut Pineapple
Cubes
Mango Sherbet Frozen Fruit
Juice Cup (1 = ¼ cup)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Whole Wheat Bun
(1 Bun = 2 Servings)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

Menu Example 4: Green Beans with Cheese Sauce

Savory Chicken Tenders with Homemade Honey BBQ Sauce featuring Local Garlic and Honey
Red Potatoes with Fresh, Local Herbs
Fresh Green Beans with Cheese Sauce

Orange Smiles
Whole Wheat Dinner Roll
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item

GRADES
K-6

GRADES
7-12

OPTIONAL
GRADES K-3

Meat or Meat Alternate: Savory Chicken Tenders
(2 Pieces = 2 ounces)

2 ounces

2 ounces

1 ½ ounces

Vegetable: Red Potatoes with Herbs
Fresh Green Beans with
Cheese Sauce

¼ to ½ cup

½ cup

¼ to ½ cup

Fruit: Orange Smiles
(1 Orange = ½ Cup)

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)

½ cup

¼ to ½ cup
(Vegetables and Fruits must = ¾ cup/day)

Grains/Bread: Whole Wheat Roll (1 Roll =
1 Serving)
Sliced Wheat Bread
(1 Slice = 1 Serving)

12 servings per week – minimum of 1 serving per day

15 servings per week – minimum of 1 serving per day

10 servings per week – minimum of 1 serving per day

Milk: As Beverage

8 fluid ounces

8 fluid ounces

8 fluid ounces

green beans
  • Beans are a good source of Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Protein, Vitamin C, Thiamin, Riboflavin, Niacin, Folate, Copper and Manganese.
  • The new U.S. Department of Agriculture dietary guideline using the Eating Right Pyramid suggests, that the foods lowest in fats, oils and sugars (fruits, vegetables, dry beans and grains) should make up the largest portion of our daily meals.
  • Research shows that beans help to reduce cholesterol while providing excellent nutrition. When combined with nuts, seeds or grains, they form a complete high-fiber vegetable protein.
  • Green beans, while quite low in calories (less than 45 calories in a whole cup), are loaded with nutrients. Green beans are an excellent source of vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, folate, and iron.
  • Compared to dry or shell beans, green beans provide less starch and protein, and more Vitamin A, Vitamin C and calcium.
  • © 2013 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy