Zesty 4 Bean Salad
A recipe from Georgia Department of Education School Nutrition
This colorful recipe is a delicious combination of 4 beans marinaded in a spicy vinaigrette. Using canned beans makes this side easy to put together.
Ingredients:
- 3 cup Vinegar, red wine
- 1/3 cup Sugar, granulated
- 2 tbsp Spice, cumin, ground
- 1 1/2 tbsp Salt, Kosher
- 1 tbsp Spice, pepper, black, ground
- 4 cup Oil, olive
- 1 #10 can Beans, garbanzo, low sodium, canned
- 1 #10 can Beans, kidney, low sodium, canned
- 1 #10 can Beans, pinto, low sodium, canned
- 1 #10 can Beans, northern, low sodium, canned
- 6 oz Garlic, raw, minced
- 2 lbs Tomatoes, Roma, fresh
- 1 lbs Onion, red, raw
- 8 oz Cilantro, fresh
- 8 oz Parsley, Italian, fresh
Steps:
TWO DAYS PRIOR TO SERVICE:
- 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:
- Using a food processor, blender, or immersion blender, combine vinegar, sugar, cumin, salt, and black pepper.
- Next, add the oil in a slow steady stream while blending.
- Rinse all the canned beans in cold water and drain well.
- Place the beans in a large mixing bowl. Add the vinaigrette and minced garlic. Stir to combine.
- Wash onions, tomatoes, cilantro, and parsley under cool running water.
- Using vegetable dicer, dice yellow onions and tomatoes.
- Remove leaves from cilantro and parsley, discard stems. Chop the cilantro and parsley leaves.
- Add tomatoes, onions, cilantro, and parsley to the bowl of beans. Gently stir to mix thoroughly.
- Store the bean salad, wrapped, labeled, and dated in the cooler overnight, allowing flavors to meld and intensify.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
DAY OF SERVICE:
- Stir the bean salad.
- Place the bean salad in 4-inch half hotel pans or 4-inch skinny pans for service.
- Cold hold, covered, until served.
- Serving is 1/2 cup.
This step is important since the vinaigrette will settle at the bottom overnight.
Hold at 41°F or below.
Recipe Details
Meal Components:
Vegetable Beans/Peas/Lentils
Crediting Information
- 1/2 cup Vegetable Beans/Peas/Lentils
HACCP Category:
Process #1 (No Cook)
Yield:
80
Portion Size:
1/2 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 189 | cal |
| Saturated Fat: | 2 | g |
| Total Fat: | 11 | g |
| Sodium: | 178 | mg |
Additional Recipe Photographs
