RECIPE NAME: Three Bean Salad

RECIPE NAME: Three Bean Salad
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Title : RECIPE NAME: Three Bean Salad

PDF summary : RECIPE NAME: Three Bean Salad. File No: Grade Group: K-8, 9-12. HACCP Process: □ #1 No Cook. □ #2 Cook & Serve Same. Day. □ #3 Includes Cooling.

Author : Novakca
Creationdate : 2021-April-12
Creator : Microsoft® Word for Microsoft 365
Moddate : 2021-April-21
Producer : Microsoft® Word for Microsoft 365
Title : Microsoft Word - recipe-template-multiple.docx

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Grade Group: K-8, 9-12
Number of Portions: 100

Portion Size: ½ cup
Serving Utensil: #8 scoop

Servings per Pan:

RECIPE NAME: Three Bean Salad

File No:

HACCP Process:



□ #1 No Cook

□ #2 Cook & Serve Same

□ #3 Includes Cooling

Day

Step

Recipe Adapted From:

Sheboygan Area
and Deerfield
School Districts

Ingredients

Weight

Measure



Procedure

Beans, Black, Canned, Drained, Rinsed
Beans, Garbanzo, Canned, Drained, Rinsed
Beans, Kidney, Red, Canned, Drained, Rinsed
Corn, Canned, No Added Salt
Onions, Red, Raw, Chopped
Basil, Fresh, Chopped
Lemon Juice (from 4 lemons)
Lemon Zest (from 4 lemons)
Honey
Black Pepper, Ground
Garlic, Dried Granulated









1 #10 can
1 #10 can
1 #10 can
2 #10 cans
3 cups
¾ cup
¾ cup
3 Tbsp
3 Tbsp
1 tsp
1 Tbsp + 1 tsp



Total Yield
Weight:

Measure (volume):

Number of Pans:
Pan Size:

Meal Component Contribution/Nutrition Analysis Based on Portion Size

Specify the grade group in the columns:
Meat/Meat Alternate
Vegetable Subgroups *total: ½ cup

Grade Group: K-8, 9-12

DG

B/P
¼ c.

R/O


O

S
⅛ c.



Fruits
Grains
Calories:
Saturated Fat (g):
Sodium (mg):









106
0.18 g
270.87 mg

1. Mix all beans and corn together in a large container.
2. Mix all remaining dressing ingredients together (onion, basil,
lemon juice, lemon zest, honey, black pepper, granulated
garlic).

3. Pour dressing over beans and corn. Mix well.
4. Cover and refrigerate until service.

CCP: Hold for cold service at 41°F or lower.

Crediting: ¼ c. B/P, ⅛ c. starchy, ⅛ c. additional vegetable*















Equipment (if not specified in procedures above):







DG= Dark Green B/P= Beans/Peas (Legumes) R/O=Red/Orange
S=Starchy O=Other



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