Three Bean Salad
Hayward Unified School District
Three Bean Salad
Hayward USD Culinary Center Team
Same Day or
Advance Prep
Prep to Serve Time
Yield
Serving Size
1 cup (No. 4 Scoop)
One day advance
Per 50
Servings
1 hour
50 - 1-cup servings
Temperature
at Service
Per 100
Servings
1 hour and 30 minutes
100 - 1-cup servings
Cold
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Measure
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Beans, kidney, canned
1-1/2 No.
10 cans
3 qt 3-3/8
cup
3 No.10
cans
1 gal 3 qt
2-3/4 cup
1. Rinse kidney, garbanzo, and great northern beans in cool running water and drain well.
Beans, garbanzo, canned
1-1/2 No.
10 cans
3 qt 3-3/4
cup
3 No.10
cans
1 gal 3 qt
3-1/2 cup
2. Peel and trim onions. Dice onions into 1/4" pieces to measure 2-3/4 cup for 50 servings
OR 5-1/2 cups for 100 servings. Set aside.
Beans, white great northern, canned
1-1/2 No.
10 cans
3 qt 2-1/4
cup
3 No.10
cans
1 gal 3 qt
1/2 cup
3. Rinse celery under cool running water. Trim and dice celery into 1/4" pieces to measure
3-3/4 cups for 50 servings OR 7-1/2 cups for 100 servings.
Onions, red, whole, fresh
1-1/4 lb
AP
2-1/2 lb
AP
4. Combine kidney, garbanzo, and great northern beans with red onions and celery in large
container.
Celery, whole, fresh
1-1/4 lb
AP
2-1/2 lb
AP
5. Combine oil, vinegar, sugar, salt, and pepper for dressing in bowl. Mix well until blended.
Recipe #
104
District Recipe #
4/11/2016
1:48 pm
Page 1 of 3
Three Bean Salad
Hayward Unified School District
50 Servings
AP = As Purchased
Ingredients
Weight
Measure
100 Servings
AP = As Purchased
Weight
Key: USDA = USDA Foods, gal = gallons, qt = quarts, cup = cups,
Tbsp = tablespoons, tsp = teaspoons, " = inches, No. = number
Directions:
Include Critical Control Points (CCP)
Measure
Oil, canola blend
2-1/4 cup
1 qt 1/2
cup
6. Pour dressing over bean mixture and toss lightly to combine and coat evenly. Refrigerate
at 41°F or lower until ready to serve.
CCP: Cool at 41°F or lower in 4 hours.
Vinegar, cider
2-1/2 cup
1 qt 1 cup
7. Mix salad together immediately prior to serving.
Sugar, granulated
2-1/2 cup
1 qt 1 cup
8. Serve 1 cup (No. 4 scoop) for each serving.
Salt, table
2-1/4 tsp
1 Tbsp
1-1/2 tsp
Pepper, black, ground
1-1/4 tsp
2-1/2 tsp
Contribution to Meal Pattern
Meat/Meat
Alternative
Whole GrainRich
Fruit
Dark Green
Vegetable
Red/Orange
Vegetable
Legumes
Starchy
Other
Vegetable
Additional
Vegetable
Total
Vegetable
oz. eq.
oz. eq.
cups
cups
cups
cups
cups
cups
cups
cups
1
1
Nutritional Analysis Per Serving
Calories
Carbohydrates
Kcal
grams
235.00
33.72
American Classic
Salad Recipes
Recipe #
104
Saturated Fat
Trans Fat
Total Fat
Sodium
grams
grams
grams
grams
mg
6.89
1.49
0.00
8.99
512.00
Serving Suggestions: (The serving suggestions and/or variations of the recipe are optional and are NOT included in nutrient or
meal pattern component analysis.)
Recipe Roots (Flavor Profile)
Menu Category
Protein
Kid Rating (forks)
Recipe Tips: (Include tips for preparing the recipe.)
District Recipe #
4/11/2016
1:48 pm
Page 2 of 3
Three Bean Salad
Hayward Unified School District
Recipe #
104
District Recipe #
4/11/2016
1:48 pm
Page 3 of 3