Ingredients
|
Oil, olive (¼ cup, 1 tablespoon) |
0.313 cup |
| Vinegar, red wine | 1½ cups |
| Sugar | 3 ounces |
| Salt, kosher | 2 teaspoons |
| Pepper, ground, black or white | 1 teaspoon |
| Garlic powder | 1 teaspoon |
|
Beans, kidney, canned, low-sodium (1 pound, 2 ounces), chilled, drained OR 1 pound, 2 ounces of dry kidney beans, cooked (See Notes Section) |
1.125 pounds |
|
Beans, wax, low-sodium, canned chilled, drained |
14 ounces |
|
Beans, green, canned, low-sodium (2 pounds, 4 ounces), cut, chilled, drained |
2.25 pounds |
| *Tomatoes, fresh, chopped | 5 pounds |
| *Onions, red, fresh, chopped | 8 ounces |
| *Peppers, jalapenos, fresh, seeded, diced | 4 ounces |
| Cilantro, fresh, chopped | 2 ounces |
Instructions
-
Dressing:
Combine olive oil, vinegar, sugar, salt, pepper, and garlic powder in a small box. Stir well. Set aside for step 4.
-
Rinse kidney beans in cold water. Drain well.
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Combine kidney beans, wax beans, green beans, tomatoes, onions, and jalapenos in a large bowl. Toss lightly. Set aside for step 4.
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Pour 1 cup 1 tablespoon (about 10 ounces) dressing over 2 quartt 2⅔ cups (about 5 pounds 3 ounces) vegetable mixture. Stir well.
-
Transfer 3 quarts (about 5 pounds 13 ounces) three bean salad to a steam table pan (12" x 20" x 2½").
For 25 servings, use 1 pan. For 50 servings, use 2 pans.
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Sprinkle cilantro over each pan.
-
Portion with No. 8 scoop (½ cup).
Recipe Notes
Nutrition Facts per Serving (0.5cup)
Calories: 57 kcal | Fat: 2 g | Sodium: 163 mg | Potassium: 128 mg | Carbohydrates: 9 g | Fiber: 2 g | Sugar: 6 g | Protein: 1 gThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
