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Three Bean Salad

Serving: 110-1/4 c. Servings

Ingredients

  • 3 cups, cooked of Black Beans (Dry or canned)
  • 10 ears cut from cob or 2 cups frozen of Corn (Fresh or Frozen)
  • Wash tomatoes. Dice tomatoes and add to bowl. of Tomatoes, diced (range of varieties of fresh tomatoes as available)
  • Peel outside layer off onions. Dice onions. of White onions, dice
  • Wash peppers. Cut in half, remove and discard seeds and white center. Dice peppers. of Bell Peppers: Green, Yellow, Anaheim, Poblano - diced Add some seeded, diced Jalapenos for some heat
  • Peel garlic, mash of Fresh Garlic, mashed
  • Wash and remove largest stems. Finely chop. of Fresh Cilantro, chopped
  • Add lime juice to bowl of Lime Juice
  • To taste of Salt
  • To taste of Pepper

Steps

  1. If dry, soak, cook till tender, strain, and cool. If canned, rinse and place in bowl.
  2. If fresh, husk corn, and cut kernels off the cob with a sharp knife. If frozen, thaw if desired but just adding it frozen will be fine too. Add to bowl.
  3. Wash tomatoes. Dice tomatoes and add to bowl.
  4. Peel outside layer off onions. Dice onions.
  5. Wash peppers. Cut in half, remove and discard seeds and white center. Dice peppers.
  6. Peel garlic, mash
  7. Wash and remove largest stems. Finely chop.
  8. Add lime juice to bowl
  9. Add Salt to taste.
  10. Combine all ingredients in bowl and fold together gently.

Sourced from: Wenatchee School District



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