BBQ Bean Salad

TWO DAYS PRIOR TO SERVICE:

1. Place the canned beans in the walk-in cooler to bring the temperature down to 41°F or below for production.

DAY PRIOR TO SERVICE:

1. Using a large mixing bowl, combine yogurt, barbeque sauce, sour cream, mayonnaise, lime juice, BBQ spice blend, brown sugar, and salt.

No bare hand contact with ready to eat food.

2. Rinse all the canned beans in cold water and drain well.
3. Add the beans to mixing bowl with dressing.
4. Remove leaves from cilantro, discard stems. Chop the cilantro leaves.
5. Add cilantro to the bowl or beans. Gently stir to mix thoroughly.
6. Store the bean salad, wrapped, labeled, and dated in the cooler overnight, allowing flavors to meld and intensify.

Hold at 41°F or below.

DAY OF SERVICE:

1. Stir the bean salad.

This step is important since the dressing will settle at the bottom overnight.

2. Place the bean salad in 4-inch half hotel pans or 4-inch skinny pans for service.
3. Cold hold, covered, until served.

Hold at 41°F or below.

4. Serving is 1/2 cup.