Three Bean Salad

Food Service Version

Yield

~36 cups, or 72 1/2 cup servings

Ingredients

1 #10 can kidney beans rinsed and drained (3 qts)
1 #10 can chickpeas rinsed and drained (3 qts)
1 #10 can black beans rinsed and drained (3 qts)
3 small red onions, diced


Dressing:
1 cup lemon juice
1 ⅓ cup olive oil
1 tsp garlic powder (use garlic powder for mild version, or 2 garlic cloves, minced for stronger garlic flavor)
¼ cup honey
1 cup cilantro
salt and pepper, to taste

Directions

1. Place lemon juice, olive oil, garlic, honey and cilantro in a blender and puree until smooth.  Alternatively, finely mince the cilantro and garlic. Then mix together all of the dressing ingredients.
2. Toss the dressing in with beans and chopped onion. Add salt and pepper to taste.
3. Cover and refrigerate for a few hours (or overnight).
4. Serve cold.

Home Version

Yield

~ 6 cups

Ingredients

1 can kidney beans rinsed and drained (15 oz.)
1 can chickpeas rinsed and drained (15 oz.)
1 can black beans rinsed and drained (15 oz.)
½ of a small red onion, diced

Dressing:
¼ cup lemon juice
⅓ cup olive oil
¼ tsp. garlic powder (use garlic powder for mild version, or 2 garlic cloves, minced for stronger garlic flavor)
1 Tbsp. honey
¼ cup cilantro
salt and pepper, to taste

Directions

1. Place lemon juice, olive oil, garlic, honey and cilantro in a blender and puree until smooth.  Alternatively, finely mince the cilantro and garlic. Then mix together all of the dressing ingredients.
2. Toss the dressing in with beans and chopped onion. Add salt and pepper to taste.
3. Cover and refrigerate for a few hours (or overnight).
4. Serve cold.