Three-Bean Salad USDA Recipe for Schools

This Three-Bean Salad builds on the original, with the addition of red onion, cilantro, jalapeños, tomatoes, and spices.
NSLP/SBP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) provides ¹⁄8 cup red/orange vegetable, ¹⁄8 cup other vegetable, and ¹⁄8 cup additional vegetable.
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Ingredients
 

50 Servings

    Weight

    • - - Olive oil
    • - - Red wine vinegar
    • 3 oz Sugar
    • - - Salt
    • - - Black or white pepper, ground
    • - - Garlic powder
    • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
    • - - OR
    • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
    • 14 oz Wax beans, canned low-sodium, chilled, drained
    • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
    • 5 lb *Tomatoes, fresh, chopped
    • 8 oz *Red onions, fresh, chopped
    • 4 oz *Jalapeño peppers, fresh, seeded, diced
    • 2 oz Cilantro, fresh, chopped

    Measure

    • ¹⁄4 cup 1 Tbsp Olive oil
    • 1½ cups Red wine vinegar
    • ¼ cup 2 Tbsp Sugar
    • 2 tsp Salt
    • 1 tsp Black or white pepper, ground
    • 1 tsp Garlic powder
    • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
    • - - OR
    • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
    • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
    • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
    • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
    • 1½ cups 1 Tbsp *Red onions, fresh, chopped
    • 1 cup *Jalapeño peppers, fresh, seeded, diced
    • 3¹⁄2 cups Cilantro, fresh, chopped

    100 Servings

      Weight

      • - - Olive oil
      • - - Red wine vinegar
      • 6 oz Sugar
      • - - Salt
      • - - Black or white pepper, ground
      • - - Garlic powder
      • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
      • - - OR
      • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
      • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
      • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
      • 10 lb *Tomatoes, fresh, chopped
      • 1 lb *Red onions, fresh, chopped
      • 8 oz *Jalapeño peppers, fresh, seeded, diced
      • 4 oz Cilantro, fresh, chopped

      Measure

      • ½ cup 2 Tbsp Olive oil
      • 3 cups Red wine vinegar
      • ¾ cup Sugar
      • 1 Tbsp 1 tsp Salt
      • 2 tsp Black or white pepper, ground
      • 2 tsp Garlic powder
      • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
      • - - OR
      • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
      • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
      • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
      • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
      • 3 cups 2 Tbsp *Red onions, fresh, chopped
      • 2 cups *Jalapeño peppers,fresh, seeded, diced
      • 1 qt 3 cups Cilantro, fresh, chopped

      Quantity
       

      50 Servings

        Weight

        • - - Olive oil
        • - - Red wine vinegar
        • 3 oz Sugar
        • - - Salt
        • - - Black or white pepper, ground
        • - - Garlic powder
        • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
        • - - OR
        • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
        • 14 oz Wax beans, canned low-sodium, chilled, drained
        • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
        • 5 lb *Tomatoes, fresh, chopped
        • 8 oz *Red onions, fresh, chopped
        • 4 oz *Jalapeño peppers, fresh, seeded, diced
        • 2 oz Cilantro, fresh, chopped

        Measure

        • ¹⁄4 cup 1 Tbsp Olive oil
        • 1½ cups Red wine vinegar
        • ¼ cup 2 Tbsp Sugar
        • 2 tsp Salt
        • 1 tsp Black or white pepper, ground
        • 1 tsp Garlic powder
        • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
        • - - OR
        • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
        • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
        • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
        • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
        • 1½ cups 1 Tbsp *Red onions, fresh, chopped
        • 1 cup *Jalapeño peppers, fresh, seeded, diced
        • 3¹⁄2 cups Cilantro, fresh, chopped

        100 Servings

          Weight

          • - - Olive oil
          • - - Red wine vinegar
          • 6 oz Sugar
          • - - Salt
          • - - Black or white pepper, ground
          • - - Garlic powder
          • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
          • - - OR
          • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
          • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
          • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
          • 10 lb *Tomatoes, fresh, chopped
          • 1 lb *Red onions, fresh, chopped
          • 8 oz *Jalapeño peppers, fresh, seeded, diced
          • 4 oz Cilantro, fresh, chopped

          Measure

          • ½ cup 2 Tbsp Olive oil
          • 3 cups Red wine vinegar
          • ¾ cup Sugar
          • 1 Tbsp 1 tsp Salt
          • 2 tsp Black or white pepper, ground
          • 2 tsp Garlic powder
          • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
          • - - OR
          • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
          • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
          • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
          • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
          • 3 cups 2 Tbsp *Red onions, fresh, chopped
          • 2 cups *Jalapeño peppers,fresh, seeded, diced
          • 1 qt 3 cups Cilantro, fresh, chopped

          Ingredients
           

          50 Servings

            Weight

            • - - Olive oil
            • - - Red wine vinegar
            • 3 oz Sugar
            • - - Salt
            • - - Black or white pepper, ground
            • - - Garlic powder
            • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
            • - - OR
            • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
            • 14 oz Wax beans, canned low-sodium, chilled, drained
            • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
            • 5 lb *Tomatoes, fresh, chopped
            • 8 oz *Red onions, fresh, chopped
            • 4 oz *Jalapeño peppers, fresh, seeded, diced
            • 2 oz Cilantro, fresh, chopped

            Measure

            • ¹⁄4 cup 1 Tbsp Olive oil
            • 1½ cups Red wine vinegar
            • ¼ cup 2 Tbsp Sugar
            • 2 tsp Salt
            • 1 tsp Black or white pepper, ground
            • 1 tsp Garlic powder
            • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
            • - - OR
            • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
            • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
            • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
            • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
            • 1½ cups 1 Tbsp *Red onions, fresh, chopped
            • 1 cup *Jalapeño peppers, fresh, seeded, diced
            • 3¹⁄2 cups Cilantro, fresh, chopped

            100 Servings

              Weight

              • - - Olive oil
              • - - Red wine vinegar
              • 6 oz Sugar
              • - - Salt
              • - - Black or white pepper, ground
              • - - Garlic powder
              • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
              • - - OR
              • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
              • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
              • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
              • 10 lb *Tomatoes, fresh, chopped
              • 1 lb *Red onions, fresh, chopped
              • 8 oz *Jalapeño peppers, fresh, seeded, diced
              • 4 oz Cilantro, fresh, chopped

              Measure

              • ½ cup 2 Tbsp Olive oil
              • 3 cups Red wine vinegar
              • ¾ cup Sugar
              • 1 Tbsp 1 tsp Salt
              • 2 tsp Black or white pepper, ground
              • 2 tsp Garlic powder
              • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
              • - - OR
              • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
              • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
              • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
              • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
              • 3 cups 2 Tbsp *Red onions, fresh, chopped
              • 2 cups *Jalapeño peppers,fresh, seeded, diced
              • 1 qt 3 cups Cilantro, fresh, chopped

              Quantity
               

              50 Servings

                Weight

                • - - Olive oil
                • - - Red wine vinegar
                • 3 oz Sugar
                • - - Salt
                • - - Black or white pepper, ground
                • - - Garlic powder
                • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
                • - - OR
                • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
                • 14 oz Wax beans, canned low-sodium, chilled, drained
                • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
                • 5 lb *Tomatoes, fresh, chopped
                • 8 oz *Red onions, fresh, chopped
                • 4 oz *Jalapeño peppers, fresh, seeded, diced
                • 2 oz Cilantro, fresh, chopped

                Measure

                • ¹⁄4 cup 1 Tbsp Olive oil
                • 1½ cups Red wine vinegar
                • ¼ cup 2 Tbsp Sugar
                • 2 tsp Salt
                • 1 tsp Black or white pepper, ground
                • 1 tsp Garlic powder
                • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
                • - - OR
                • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
                • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
                • 1½ cups 1 Tbsp *Red onions, fresh, chopped
                • 1 cup *Jalapeño peppers, fresh, seeded, diced
                • 3¹⁄2 cups Cilantro, fresh, chopped

                100 Servings

                  Weight

                  • - - Olive oil
                  • - - Red wine vinegar
                  • 6 oz Sugar
                  • - - Salt
                  • - - Black or white pepper, ground
                  • - - Garlic powder
                  • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
                  • - - OR
                  • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
                  • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
                  • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
                  • 10 lb *Tomatoes, fresh, chopped
                  • 1 lb *Red onions, fresh, chopped
                  • 8 oz *Jalapeño peppers, fresh, seeded, diced
                  • 4 oz Cilantro, fresh, chopped

                  Measure

                  • ½ cup 2 Tbsp Olive oil
                  • 3 cups Red wine vinegar
                  • ¾ cup Sugar
                  • 1 Tbsp 1 tsp Salt
                  • 2 tsp Black or white pepper, ground
                  • 2 tsp Garlic powder
                  • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
                  • - - OR
                  • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
                  • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                  • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                  • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
                  • 3 cups 2 Tbsp *Red onions, fresh, chopped
                  • 2 cups *Jalapeño peppers,fresh, seeded, diced
                  • 1 qt 3 cups Cilantro, fresh, chopped
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Olive oil
                    • - - Red wine vinegar
                    • 3 oz Sugar
                    • - - Salt
                    • - - Black or white pepper, ground
                    • - - Garlic powder
                    • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
                    • - - OR
                    • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
                    • 14 oz Wax beans, canned low-sodium, chilled, drained
                    • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
                    • 5 lb *Tomatoes, fresh, chopped
                    • 8 oz *Red onions, fresh, chopped
                    • 4 oz *Jalapeño peppers, fresh, seeded, diced
                    • 2 oz Cilantro, fresh, chopped

                    Measure

                    • ¹⁄4 cup 1 Tbsp Olive oil
                    • 1½ cups Red wine vinegar
                    • ¼ cup 2 Tbsp Sugar
                    • 2 tsp Salt
                    • 1 tsp Black or white pepper, ground
                    • 1 tsp Garlic powder
                    • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
                    • - - OR
                    • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
                    • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                    • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                    • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
                    • 1½ cups 1 Tbsp *Red onions, fresh, chopped
                    • 1 cup *Jalapeño peppers, fresh, seeded, diced
                    • 3¹⁄2 cups Cilantro, fresh, chopped

                    100 Servings

                      Weight

                      • - - Olive oil
                      • - - Red wine vinegar
                      • 6 oz Sugar
                      • - - Salt
                      • - - Black or white pepper, ground
                      • - - Garlic powder
                      • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
                      • - - OR
                      • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
                      • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
                      • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
                      • 10 lb *Tomatoes, fresh, chopped
                      • 1 lb *Red onions, fresh, chopped
                      • 8 oz *Jalapeño peppers, fresh, seeded, diced
                      • 4 oz Cilantro, fresh, chopped

                      Measure

                      • ½ cup 2 Tbsp Olive oil
                      • 3 cups Red wine vinegar
                      • ¾ cup Sugar
                      • 1 Tbsp 1 tsp Salt
                      • 2 tsp Black or white pepper, ground
                      • 2 tsp Garlic powder
                      • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
                      • - - OR
                      • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
                      • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                      • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                      • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
                      • 3 cups 2 Tbsp *Red onions, fresh, chopped
                      • 2 cups *Jalapeño peppers,fresh, seeded, diced
                      • 1 qt 3 cups Cilantro, fresh, chopped

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Olive oil
                        • - - Red wine vinegar
                        • 3 oz Sugar
                        • - - Salt
                        • - - Black or white pepper, ground
                        • - - Garlic powder
                        • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
                        • - - OR
                        • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
                        • 14 oz Wax beans, canned low-sodium, chilled, drained
                        • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
                        • 5 lb *Tomatoes, fresh, chopped
                        • 8 oz *Red onions, fresh, chopped
                        • 4 oz *Jalapeño peppers, fresh, seeded, diced
                        • 2 oz Cilantro, fresh, chopped

                        Measure

                        • ¹⁄4 cup 1 Tbsp Olive oil
                        • 1½ cups Red wine vinegar
                        • ¼ cup 2 Tbsp Sugar
                        • 2 tsp Salt
                        • 1 tsp Black or white pepper, ground
                        • 1 tsp Garlic powder
                        • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
                        • - - OR
                        • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
                        • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                        • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                        • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
                        • 1½ cups 1 Tbsp *Red onions, fresh, chopped
                        • 1 cup *Jalapeño peppers, fresh, seeded, diced
                        • 3¹⁄2 cups Cilantro, fresh, chopped

                        100 Servings

                          Weight

                          • - - Olive oil
                          • - - Red wine vinegar
                          • 6 oz Sugar
                          • - - Salt
                          • - - Black or white pepper, ground
                          • - - Garlic powder
                          • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
                          • - - OR
                          • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
                          • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
                          • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
                          • 10 lb *Tomatoes, fresh, chopped
                          • 1 lb *Red onions, fresh, chopped
                          • 8 oz *Jalapeño peppers, fresh, seeded, diced
                          • 4 oz Cilantro, fresh, chopped

                          Measure

                          • ½ cup 2 Tbsp Olive oil
                          • 3 cups Red wine vinegar
                          • ¾ cup Sugar
                          • 1 Tbsp 1 tsp Salt
                          • 2 tsp Black or white pepper, ground
                          • 2 tsp Garlic powder
                          • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
                          • - - OR
                          • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
                          • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                          • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                          • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
                          • 3 cups 2 Tbsp *Red onions, fresh, chopped
                          • 2 cups *Jalapeño peppers,fresh, seeded, diced
                          • 1 qt 3 cups Cilantro, fresh, chopped
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Olive oil
                            • - - Red wine vinegar
                            • 3 oz Sugar
                            • - - Salt
                            • - - Black or white pepper, ground
                            • - - Garlic powder
                            • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
                            • - - OR
                            • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
                            • 14 oz Wax beans, canned low-sodium, chilled, drained
                            • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
                            • 5 lb *Tomatoes, fresh, chopped
                            • 8 oz *Red onions, fresh, chopped
                            • 4 oz *Jalapeño peppers, fresh, seeded, diced
                            • 2 oz Cilantro, fresh, chopped

                            Measure

                            • ¹⁄4 cup 1 Tbsp Olive oil
                            • 1½ cups Red wine vinegar
                            • ¼ cup 2 Tbsp Sugar
                            • 2 tsp Salt
                            • 1 tsp Black or white pepper, ground
                            • 1 tsp Garlic powder
                            • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
                            • - - OR
                            • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
                            • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                            • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                            • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
                            • 1½ cups 1 Tbsp *Red onions, fresh, chopped
                            • 1 cup *Jalapeño peppers, fresh, seeded, diced
                            • 3¹⁄2 cups Cilantro, fresh, chopped

                            100 Servings

                              Weight

                              • - - Olive oil
                              • - - Red wine vinegar
                              • 6 oz Sugar
                              • - - Salt
                              • - - Black or white pepper, ground
                              • - - Garlic powder
                              • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
                              • - - OR
                              • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
                              • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
                              • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
                              • 10 lb *Tomatoes, fresh, chopped
                              • 1 lb *Red onions, fresh, chopped
                              • 8 oz *Jalapeño peppers, fresh, seeded, diced
                              • 4 oz Cilantro, fresh, chopped

                              Measure

                              • ½ cup 2 Tbsp Olive oil
                              • 3 cups Red wine vinegar
                              • ¾ cup Sugar
                              • 1 Tbsp 1 tsp Salt
                              • 2 tsp Black or white pepper, ground
                              • 2 tsp Garlic powder
                              • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
                              • - - OR
                              • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
                              • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                              • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                              • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
                              • 3 cups 2 Tbsp *Red onions, fresh, chopped
                              • 2 cups *Jalapeño peppers,fresh, seeded, diced
                              • 1 qt 3 cups Cilantro, fresh, chopped

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Olive oil
                                • - - Red wine vinegar
                                • 3 oz Sugar
                                • - - Salt
                                • - - Black or white pepper, ground
                                • - - Garlic powder
                                • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
                                • - - OR
                                • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
                                • 14 oz Wax beans, canned low-sodium, chilled, drained
                                • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
                                • 5 lb *Tomatoes, fresh, chopped
                                • 8 oz *Red onions, fresh, chopped
                                • 4 oz *Jalapeño peppers, fresh, seeded, diced
                                • 2 oz Cilantro, fresh, chopped

                                Measure

                                • ¹⁄4 cup 1 Tbsp Olive oil
                                • 1½ cups Red wine vinegar
                                • ¼ cup 2 Tbsp Sugar
                                • 2 tsp Salt
                                • 1 tsp Black or white pepper, ground
                                • 1 tsp Garlic powder
                                • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
                                • - - OR
                                • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
                                • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                                • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                                • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
                                • 1½ cups 1 Tbsp *Red onions, fresh, chopped
                                • 1 cup *Jalapeño peppers, fresh, seeded, diced
                                • 3¹⁄2 cups Cilantro, fresh, chopped

                                100 Servings

                                  Weight

                                  • - - Olive oil
                                  • - - Red wine vinegar
                                  • 6 oz Sugar
                                  • - - Salt
                                  • - - Black or white pepper, ground
                                  • - - Garlic powder
                                  • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
                                  • - - OR
                                  • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
                                  • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
                                  • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
                                  • 10 lb *Tomatoes, fresh, chopped
                                  • 1 lb *Red onions, fresh, chopped
                                  • 8 oz *Jalapeño peppers, fresh, seeded, diced
                                  • 4 oz Cilantro, fresh, chopped

                                  Measure

                                  • ½ cup 2 Tbsp Olive oil
                                  • 3 cups Red wine vinegar
                                  • ¾ cup Sugar
                                  • 1 Tbsp 1 tsp Salt
                                  • 2 tsp Black or white pepper, ground
                                  • 2 tsp Garlic powder
                                  • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
                                  • - - OR
                                  • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
                                  • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                                  • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                                  • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
                                  • 3 cups 2 Tbsp *Red onions, fresh, chopped
                                  • 2 cups *Jalapeño peppers,fresh, seeded, diced
                                  • 1 qt 3 cups Cilantro, fresh, chopped
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Olive oil
                                    • - - Red wine vinegar
                                    • 3 oz Sugar
                                    • - - Salt
                                    • - - Black or white pepper, ground
                                    • - - Garlic powder
                                    • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
                                    • - - OR
                                    • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
                                    • 14 oz Wax beans, canned low-sodium, chilled, drained
                                    • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
                                    • 5 lb *Tomatoes, fresh, chopped
                                    • 8 oz *Red onions, fresh, chopped
                                    • 4 oz *Jalapeño peppers, fresh, seeded, diced
                                    • 2 oz Cilantro, fresh, chopped

                                    Measure

                                    • ¹⁄4 cup 1 Tbsp Olive oil
                                    • 1½ cups Red wine vinegar
                                    • ¼ cup 2 Tbsp Sugar
                                    • 2 tsp Salt
                                    • 1 tsp Black or white pepper, ground
                                    • 1 tsp Garlic powder
                                    • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
                                    • - - OR
                                    • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
                                    • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                                    • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                                    • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
                                    • 1½ cups 1 Tbsp *Red onions, fresh, chopped
                                    • 1 cup *Jalapeño peppers, fresh, seeded, diced
                                    • 3¹⁄2 cups Cilantro, fresh, chopped

                                    100 Servings

                                      Weight

                                      • - - Olive oil
                                      • - - Red wine vinegar
                                      • 6 oz Sugar
                                      • - - Salt
                                      • - - Black or white pepper, ground
                                      • - - Garlic powder
                                      • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
                                      • - - OR
                                      • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
                                      • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
                                      • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
                                      • 10 lb *Tomatoes, fresh, chopped
                                      • 1 lb *Red onions, fresh, chopped
                                      • 8 oz *Jalapeño peppers, fresh, seeded, diced
                                      • 4 oz Cilantro, fresh, chopped

                                      Measure

                                      • ½ cup 2 Tbsp Olive oil
                                      • 3 cups Red wine vinegar
                                      • ¾ cup Sugar
                                      • 1 Tbsp 1 tsp Salt
                                      • 2 tsp Black or white pepper, ground
                                      • 2 tsp Garlic powder
                                      • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
                                      • - - OR
                                      • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
                                      • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                                      • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                                      • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
                                      • 3 cups 2 Tbsp *Red onions, fresh, chopped
                                      • 2 cups *Jalapeño peppers,fresh, seeded, diced
                                      • 1 qt 3 cups Cilantro, fresh, chopped

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Olive oil
                                        • - - Red wine vinegar
                                        • 3 oz Sugar
                                        • - - Salt
                                        • - - Black or white pepper, ground
                                        • - - Garlic powder
                                        • 1 lb 2 oz Kidney beans, canned, low-sodium, chilled, drained
                                        • - - OR
                                        • 1 lb 2 oz Kidney beans, dry, cooked (see Notes)
                                        • 14 oz Wax beans, canned low-sodium, chilled, drained
                                        • 2 lb 4 oz Green beans, canned, low-sodium, cut, chilled, drained
                                        • 5 lb *Tomatoes, fresh, chopped
                                        • 8 oz *Red onions, fresh, chopped
                                        • 4 oz *Jalapeño peppers, fresh, seeded, diced
                                        • 2 oz Cilantro, fresh, chopped

                                        Measure

                                        • ¹⁄4 cup 1 Tbsp Olive oil
                                        • 1½ cups Red wine vinegar
                                        • ¼ cup 2 Tbsp Sugar
                                        • 2 tsp Salt
                                        • 1 tsp Black or white pepper, ground
                                        • 1 tsp Garlic powder
                                        • 2⅔ cups 1 Tbsp 1 tsp (¹⁄4 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained (see Notes)
                                        • - - OR
                                        • 2⅔ cups 1 Tbsp 1 tsp Kidney beans, dry, cooked
                                        • 2½ cups 2 tsp (approx. ¹⁄4 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                                        • 2 qt 1 Tbsp 1 tsp (approx. ²⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                                        • 2 qt 2⅔ cups *Tomatoes, fresh, chopped
                                        • 1½ cups 1 Tbsp *Red onions, fresh, chopped
                                        • 1 cup *Jalapeño peppers, fresh, seeded, diced
                                        • 3¹⁄2 cups Cilantro, fresh, chopped

                                        100 Servings

                                          Weight

                                          • - - Olive oil
                                          • - - Red wine vinegar
                                          • 6 oz Sugar
                                          • - - Salt
                                          • - - Black or white pepper, ground
                                          • - - Garlic powder
                                          • 2 lb 4 oz Kidney beans, canned, low-sodium, chilled, drained
                                          • - - OR
                                          • 2 lb 4 oz Kidney beans, dry, cooked (see Notes)
                                          • 1 lb 12 oz Wax beans, canned low-sodium, chilled, drained
                                          • 4 lb 8 oz Green beans, canned, low-sodium, cut, chilled, drained
                                          • 10 lb *Tomatoes, fresh, chopped
                                          • 1 lb *Red onions, fresh, chopped
                                          • 8 oz *Jalapeño peppers, fresh, seeded, diced
                                          • 4 oz Cilantro, fresh, chopped

                                          Measure

                                          • ½ cup 2 Tbsp Olive oil
                                          • 3 cups Red wine vinegar
                                          • ¾ cup Sugar
                                          • 1 Tbsp 1 tsp Salt
                                          • 2 tsp Black or white pepper, ground
                                          • 2 tsp Garlic powder
                                          • 1 qt 1⅓ cups 2 Tbsp 2 tsp (¹⁄2 No. 10 can) Kidney beans, canned, low-sodium, chilled, drained
                                          • - - OR
                                          • 1 qt 1⅓ cups 2 Tbsp 2 tsp Kidney beans, dry, cooked (see Notes)
                                          • 1 qt 1 cup 1 Tbsp 1 tsp (approx. ¹⁄2 No. 10 can) Wax beans, canned low-sodium, chilled, drained
                                          • 1 gal 2 Tbsp 2 tsp (approx. 1¹⁄3 No. 10 can) Green beans, canned, low-sodium, cut, chilled, drained
                                          • 1 gal 1 qt 1⅓ cups *Tomatoes, fresh, chopped
                                          • 3 cups 2 Tbsp *Red onions, fresh, chopped
                                          • 2 cups *Jalapeño peppers,fresh, seeded, diced
                                          • 1 qt 3 cups Cilantro, fresh, chopped
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Dressing: Combine olive oil, vinegar, sugar, salt, pepper, and garlic powder in a small bowl. Stir well. Set aside for step 4.
                                          • Rinse kidney beans in cold water. Drain well.
                                          • Combine kidney beans, wax beans, green beans, tomatoes, onions, and jalapeños in a large bowl.
                                            Toss lightly.
                                            Set aside for step 4.
                                          • Pour 1 cup 1 Tbsp (about 10 oz) dressing over 2 qt 2²⁄3 cups (about 5 lb 3 oz) vegetable mixture. Stir well.
                                          • Transfer 3 qt (about 5 lb 13 oz) three bean salad to a steam table pan (12" x 20" x 2¹⁄2").
                                            For 50 servings, use 2 pans.
                                            For 100 servings, use 4 pans.
                                          • Sprinkle cilantro over each pan.
                                          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
                                          • Critical Control Point: Hold at 41 °F or below.
                                          • Portion with No. 8 scoop (¹⁄2 cup).

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Three-Bean Salad USDA Recipe for Schools
                                          Amount Per Serving 0 1⁄2 cup (No. 8 scoop)
                                          Calories 57 Calories from Fat 18
                                          % Daily Value*
                                          Total Fat 2g3%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 163mg7%
                                          Potassium 128mg4%
                                          Total Carbohydrates 9g3%
                                          Dietary Fiber 2g8%
                                          Total Sugars 6g7%
                                          Protein 1g2%
                                          Vitamin D 0IU0%
                                          Calcium 14mg1%
                                          Iron 1mg6%
                                          *
                                          *Marketing Guide
                                          50 Servings:

                                          Mature red onions: 10 oz

                                          Tomatoes: 5 lb 12 oz

                                          Jalapeno peppers: 6 oz

                                          100 Servings:

                                          Mature red onions: 1 lb 4 oz

                                          Tomatoes: 11 lb 8 oz

                                          Jalapeno peppers: 12 oz

                                          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:
                                          Soaking  Beans                                                                                                                   
                                          OVERNIGHT SOAK METHOD: Add 1¾ qt cold water to every 1 lb of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
                                          QUICK-SOAK METHOD: Boil 1¾ qt of water for each 1 lb 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 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
                                          Critical Control Point: Hold for hot service at 135 °F or higher.
                                          OR
                                          Chill for later use. Critical Control Point: Cool to 70 °F within 2 hours and to 41 °F or lower within 4 hours.
                                          1 lb dry kidney beans = about 2¹⁄2 cups dry or 6¼ cups cooked beans.
                                          Yield / Volume
                                          50 Servings:

                                          About 11 lb 10 oz

                                          About 1 gal 1 qt 3¼ cups/2 steam table pans (12" x 20" x 2½")

                                          100 Servings:

                                          About 23 lb 4 oz

                                          About 2 gal 3 qt 2½ cups/4 steam table pans (12" x 20" x 2½")