Source: U.S. Department of Defence
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Three Bean Salad
Source: U.S. Department of Defence | |
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 SALADS, SALAD DRESSINGS, AND RELISHES No.M 045 00
THREE BEAN SALAD
Yield 100
Portion 1/3 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
120 cal
15 g
2g
7g
0 mg
366 mg
16 mg
Ingredient
Weight
Measure
Issue
BEANS,KIDNEY,DARK RED,CANNED,DRAINED
4-2/3 lbs
3 qts
BEANS,WAX,CANNED,DRAINED
3-5/8 lbs
3 qts
BEANS,GREEN,CANNED,DRAINED
3-5/8 lbs
3 qts
1 lbs
3-3/4 cup
1 lbs
ONIONS,FRESH,SLICED
SUGAR,GRANULATED
2 lbs
1 qts 1/2 cup
VINEGAR,DISTILLED
3-1/8 lbs
1 qts 2 cup
OIL,SALAD
1-1/2 lbs
3 cup
SALT
1-7/8 oz
3 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
Method
1
Drain all beans. Rinse kidney beans with cool water; drain.
2
Combine beans and onions. Set aside for use in Step 4.
3
Combine sugar, vinegar, salad oil or olive oil, salt, and pepper; whip or shake thoroughly.
4
Add dressing; blend well.
Cover; refrigerate at least 6 hours until flavors are well blended. Keep refrigerated until ready to serve. CCP: Hold for service at
5
41 F. or lower.
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|
| Yield: 100 | Portion: 1/3 Cup |
| Calories: | 120 cal |
| Carbohydrates: | 15 g |
| Protein: | 2g |
| Fat: | 7g |
| Cholesterol: | 0 mg |
| Sodium: | 366 mg |
| Calcium: | 16 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,KIDNEY,DARK RED,CANNED,DRAINED | 4-2/3 lbs | 3 qts | |
| BEANS,WAX,CANNED,DRAINED | 3-5/8 lbs | 3 qts | |
| BEANS,GREEN,CANNED,DRAINED | 3-5/8 lbs | 3 qts | |
| ONIONS,FRESH,SLICED | 1 lbs | 3-3/4 cup | 1 lbs |
| SUGAR,GRANULATED | 2 lbs | 1 qts 1/2 cup | |
| VINEGAR,DISTILLED | 3-1/8 lbs | 1 qts 2 cup | |
| OIL,SALAD | 1-1/2 lbs | 3 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| PEPPER,BLACK,GROUND | 1/8 oz | 1/3 tsp |
| Method: | |
|
1 Drain all beans. Rinse kidney beans with cool water; drain. 2 Combine beans and onions. Set aside for use in Step 4. 3 Combine sugar, vinegar, salad oil or olive oil, salt, and pepper; whip or shake thoroughly. 4 Add dressing; blend well. Cover; refrigerate at least 6 hours until flavors are well blended. Keep refrigerated until ready to serve. CCP: Hold for service at 5 41 F. or lower. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence