Three Bean Salad

Serving Size: 1/2 Cup Makes: 10/25/50/100 Servings Cook Method: Mix & Chill

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Nutritional Content

Allergens: AllergenSulphites; Beans/Legumes; Apples; Onion

Calories: 140 Kcal

Carbohydrates: 24 g

Protein: 4 g

Total Fat: 4 g

Calcium: 75 mg

Sodium: 60 mg

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Ingredients

10 Servings

• 9.5 Oz Beans, Wax Frz

• 9.5 Oz Green Beans, Cut Frz

• 2 Qt Water, Tap

• 1 1/2 Cup Beans Kidney f/Dry

• 5.5 Oz Onion, Yellow

• 1/2 Cup Vinegar, Cider Apple

• 1/2 Cup Sugar, Granulated Bulk

• 3/4 tsp Parsley, Dried

• 3 Tbsp Oil, Vegetable

25 Servings

• 1 lb 7 Oz Beans, Wax Frz

• 1 lb 7 Oz Green Beans, Cut Frz

• 1 Gal 2 Cup Water, Tap

• 3 3/4 Cup Beans Kidney f/Dry

• 13 Oz Onion, Yellow

• 1 1/2 Cup Vinegar, Cider Apple

• 1 1/2 Cup Sugar, Granulated Bulk

• 2 tsp Parsley, Dried

• 1/2 Cup Oil, Vegetable

50 Servings

• 2 lb 14 Oz Beans, Wax Frz

• 2 lb 14 Oz Green Beans, Cut Frz

• 2 Gal 3 Cup Water, Tap

• 1 3/4 Qt Beans Kidney f/Dry

• 1 lb 10 Oz Onion, Yellow

• 3 Cup Vinegar, Cider Apple

• 3 Cup Sugar, Granulated Bulk

• 1 Tbsp 1 tsp Parsley, Dried

• 1 Cup Oil, Vegetable

100 Servings

• 5 lb 12 Oz Beans, Wax Frz

• 5 lb 12 Oz Green Beans, Cut Frz

• 5 Gal Water, Tap

• 3 3/4 Qt Beans Kidney f/Dry

• 3 lb 4 Oz Onion, Yellow

• 1 1/2 Qt Vinegar, Cider Apple

• 1 1/2 Qt Sugar, Granulated Bulk

• 2 Tbsp 2 tsp Parsley, Dried

• 1 3/4 Cup Oil, Vegetable

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Cook green and wax beans in water, careful to not overcook. Beans should be firm. Chill before mixing with remaining ingredients.

3. Mix thoroughly onion, vinegar and seasonings. Add beans to vinegar mixture. Cover and marinate overnight in refrigerator.

4. Just before serving, drain vegetables well. Add oil and toss lightly.

5. CCP -- Maintain <40F/4C; discard unused product. (FDA)

6. Note: This recipe should be prepared the day before service.
   
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