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

Sponsored Content
snacking mobile phones coffee

From Keurig Green Mountain.

University students are on a quest to discover their own tastes and preferences, and that includes beverages — especially specialty coffees.

Study sessions are usually fueled with coffee, and plenty of it. Hard-working students look to break monotony with variety, and they also want to treat themselves. Limited time offerings of flavored coffees coupled with seasonal variations are one way to satisfy these cravings. Here are four ways to do so.

Seasons change

The most natural time to change up beverage menus is when seasons turn — 32% of...

Ideas and Innovation

A house of straw is rising on the grounds of University of Michigan’s campus farm this summer, constructed by students enrolled in a green building class. The sustainable structure features 18-inch-thick straw bales covered in adobe and is topped with a metal roof sporting solar panels. It will be the first building on the Ann Arbor campus to be off the electrical grid—and the first university structure built by students, reports Michigan News .

Once the straw house is completed, Michigan Dining plans to host farm-to-table dinners there. It will also serve as headquarters for the...

Industry News & Opinion

Texas’ Farm Fresh initiative has this year expanded to include summer meal programs , My High Plains reports.

The program, which strives to incorporate more local ingredients into school meals, is led by the Texas Department of Agriculture.

Last week, producers and foodservice operators from schools around the state met at a nutrition conference to learn more about how to increase their use of local food. Around 40% of schools in the state are currently part of the initiative.

Read the full story via myhighplains.com .

Photo courtesy of Pixabay

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code