Black Bean, Corn and Tomato Fiesta Salad

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

1. Drain black beans and thaw corn in a colander.
2. In a large bowl, add drained corn, black beans, diced tomatoes and chopped spring onion
3. In a medium mixing bowl, add fresh cilantro leaves, olive oil, lime juice, cumin, salt, black pepper, and diced jalapenos. Mix well.
4. 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.