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5 from 2 votes

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.
Course: Salad, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Season: Summer
50 Servings
Calories: 57

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

      -

      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

          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).

          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.

          Nutrition

          Serving: 01⁄2 cup (No. 8 scoop) | Calories: 57 | Total Carbohydrate: 9g | Protein: 1g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 163mg | Potassium: 128mg | Dietary Fiber: 2g | Total Sugars: 6g | Vitamin D: 0IU | Calcium: 14mg | Iron: 1mg