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.
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).
Three-Bean Salad USDA Recipe for Schools
Amount Per Serving 0 1⁄2 cup (No. 8 scoop)
Calories 57Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Total Carbohydrates 9g3%
Dietary Fiber 2g8%
Total Sugars 6g7%
Vitamin D 0IU0%
Mature red onions: 10 oz
Tomatoes: 5 lb 12 oz
Jalapeno peppers: 6 oz
Mature red onions: 1 lb 4 oz
Tomatoes: 11 lb 8 oz
Jalapeno peppers: 12 oz
*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 BeansOVERNIGHT 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.ORChill 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
About 11 lb 10 oz
About 1 gal 1 qt 3¼ cups/2 steam table pans (12" x 20" x 2½")
About 23 lb 4 oz
About 2 gal 3 qt 2½ cups/4 steam table pans (12" x 20" x 2½")