Three Bean Salad Servings: 25
Ingredient Olive oil Red wine vinegar Sugar Salt Ground black or white pepper Garlic powder Canned low-sodium kidney beans, chilled, drained Canned low-sodium wax beans, chilled, drained Canned low-sodium green beans, cut, chilled, drained Fresh tomatoes, chopped Fresh red onions, chopped Fresh cilantro, chopped
Weight or Measure 2 Tbsp & 1 ½ tsp ¾ cup 3 Tbsp 1 tsp ½ tsp ½ tsp 9 oz, OR1-1/3 cups 2 tsp (1/8 No. 10) 7 oz, OR 1-1/4 cups 1 tsp (approx. 1/8 No. 10 can) 1 lb 2 oz, OR 1 qt 2 tsp (approx. 1/3 No. 10 can) 2 lb 8 oz, OR 1 qt 1-1/3 cups 4 oz, OR ¾ cup 1-1/2 tsp 1-3/4 cups
Instructions: 1. Dressing: Combine olive oil, vinegar, sugar, salt, pepper, and garlic powder in a small bowl. Stir well. Set aside for step 4. 2. Rinse kidney beans in cold water. Drain well. 3. Combine kidney beans, wax beans, green beans, tomatoes, and onions in a large bowl. Toss lightly. Set aside for step 4. 4. Pour 1 cup 1 Tbsp (about 10 oz) dressing over 2 qt 2 2/3 cups (about 5 lb 3 oz) vegetable mixture. Stir well. 5. Transfer 3 qt (about 5 lb 13 oz) three bean salad to a steam table pan (12" x 20" x 2 1/2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans. 6. Sprinkle cilantro over each pan. • Critical Control Point: Cool to 40 °F or lower within 4 hours. • Critical Control Point: Hold at 40 °F or below. 7. Portion with No. 8 scoop (1/2 cup). CACFP Guidelines: 1/2 cup (No. 8 scoop) provides: 3/8 cup vegetable
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