University Dining Services Debuts Student’s Healthy Salad Recipe On Campus

Wednesday, April 6, 2016

Director of Dining Services Terry Baker (left) and UDS Dietitian Patty Anson (right) pose with Oklahoma State University student Emily Allen (middle) who won the UDS “Fresh Mix” Healthy Salad Recipe Contest with her Corn and Black Bean Salad recipe. Allen won a $100 UDS Gift Card and will have her salad featured in the grab-and-go coolers across campus.

University Dining Services at Oklahoma State University has announced the winner of its “Fresh Mix” Healthy Salad recipe contest. The first place winner was OSU student Emily Allen and her southwest-inspired Corn and Black Bean Salad. Allen won a $100 UDS gift card and will have her salad featured in the grab-and-go coolers across campus.

Allen’s Corn and Black Bean Salad is a healthy and flavorful option for those looking to mix up their lunchtime routine or just in need of a flavorful snack choice. The bold combination of black beans, corn, bell peppers and onions is topped with a fresh twist of cilantro and feta cheese. The flavors in this salad get your taste buds dancing and won’t hurt your daily calorie count. Coming in at just 140 calories for a 6.25oz serving – you can fill up on this zesty treat guilt free.

Allen’s family has deep roots at OSU, starting with her great grandmother who graduated from OSU in 1922 and including various aunts and uncles, as well as her parents. Now, the next generation is on the way as Allen expects both her younger and older sisters to join her on campus next year. The OSU blood runs deep in her family, so it’s only fitting that her recipe is a family tradition as well.

“This salad is a fine-tuned version of my mom’s bean salad recipe that has always been a favorite side dish of mine for dinners or a small lunch,” Allen said. "I love the extra cilantro and feta cheese for a fresh, bright flavor!”

Students were encouraged to submit their healthy salad recipes for consideration by the University Dining Services culinary team. The chefs and administration got together and reviewed the recipes for nutritional information and did a thorough taste test on each entry. The top three salads were chosen, sampled by students and then voted on at display tables set up across campus.

Second place honors went to Addison Skaggs’ broccoli salad, and third place to Caleb Axtell who submitted a healthy spinach salad.

For more information on the Healthy Dining initiative or University Dining Services, please visit http://dining.okstate.edu.