Three Bean Salad, USDA       

January 9, 2024

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

  1. Dressing:
    • Combine olive oil, vinegar, sugar, salt, pepper, and garlic powder in a small box. 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, onions, and jalapenos in a large bowl. Toss lightly. Set aside for step 4.
  4. Pour 1 cup 1 tablespoon (about 10 ounces) dressing over 2 quartt 2⅔ cups (about 5 pounds 3 ounces) vegetable mixture. Stir well.
  5. 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.
  6. Sprinkle cilantro over each pan.
  7. Portion with No. 8 scoop (½ cup).

Recipe Notes

CCP: Cool to 40° F or lower within 4 hours.

CCP: Hold at 40° F or below.

Notes: *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #1: No Cook

How to Cook Dry Beans

Special tip for preparing dry beans:

SOAKING BEANS OVERNIGHT METHOD: Add 1-¾ quarts cold water to every 1 pound of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.

QUICK-SOAK METHOD: Boil 1-¾ quarts of water for each 1 pound of dry beans. Add beans and boil for 2 minutes. Remove from heat and allow to soak for 1 hour. Discard the water. Proceed with recipe.

COOKING BEANS

Once the beans have been soaked, add 1-¾ quarts water for every pound of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.

CCP: Hold for hot service at 140° F or higher.

OR

Chill for later use.

CCP: Cool to 70° F within 2 hours and to 40° F or lower within 4 hours.

Yield 50 servings