Ingredients
| Beans, black, canned, drained | 2 #10 cans |
| Corn, sweet yellow | 12 pounds |
| Tomatoes, diced(6 pounds, 8 ounces) | 6 ½ pounds |
| Green onions, sliced thinly on bias | 2 cups |
| Cilantro, fresh | 3 cups |
| Oil, olive | 3 cups |
| Lime juice | 3 cups |
| Cumin, ground | ½ cup |
| Salt, kosher | 1 ½ tablespoons |
| Black pepper | 2 tablespoons |
| Jalapeno peppers, raw, diced | 8 each |
Instructions
- Drain black beans and thaw corn in a colander.
- In a large bowl, add drained corn, black beans, diced tomatoes and chopped spring onion
- In a medium mixing bowl, add fresh cilantro leaves, olive oil, lime juice, cumin, salt, black pepper, and diced jalapenos. Mix well.
- Pour dressing over the bean, corn, tomato and onion mixture. Blend well, cover and refrigerate overnight. Stir well before serving.
- CCP: Hold for cold service at 41° F or lower.