Tres Frijoles Salad

Menu Part: 
Salad
Cuisine Type: 
Latin
Serves: 
320 1/4-cup servings

Kidney beans, great Northern beans and black beans make up the namesake beans in this salad, which also features red and green peppers, corn and a dressing made with Cholula Hot Sauce.

Ingredients

Tres Frijoles Salad Dressing:
Yield: 3 qts.

1 qt. extra virgin olive oil
1 qt. red wine vinegar
1 cup lime juice
1 cup lemon juice
1 cup garlic, minced
1 cup granulated beet sugar
1/4 cup Cholula Hot Sauce
1 tbsp. chili powder
1/4 cup cumin seed
1/4 cup ground black pepper
1/2 cup kosher salt

Salad:

1 #10 can black beans, drained
1 #10 can kidney beans, rinsed, drained
1 #10 can great Northern beans, drained
3/4 qt. green peppers, 1/4-in. dice
3/4 qt. red bell peppers, 1/4-in. dice
1 gal. whole kernel frozen, thawed
3/4 qt. red onion, 1/4-in. dice
2 cups fresh cilantro, chopped
3 qts. Tres Frijoles Salad Dressing, beaten

Steps

1. For dressing: Place all ingredients in container and, using immersion blender, mix well.

2. To assemble salad: Combine beans, peppers, corn, onion and cilantro. Pour dressing over bean mixture and toss to coat.

3. Taste and correct seasonings. Note: This salad is best when flavors have time to marry for several hours or overnight.

Recipe by University of Colorado, Boulder

More From FoodService Director

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

Industry News & Opinion

Panera Bread Co. announced today that it intends to buy the Au Bon Pain brand as a way of opening more bakery-cafes in colleges, healthcare facilities, office buildings, travel centers and malls.

Au Bon Pain, which was Panera’s sole business under an earlier incarnation of the company, consists of 304 bakery-cafes. Several units are located in noncommercial venues.

Panera owns or holds the franchise rights to about 2,050 restaurants, few of which are located outside of strip malls.

Terms of the deal were not disclosed.

Immediately after the deal was...

FSD Resources