40 ounces canned garbanzo beans
24 ounces canned red beans
2 pounds pinto beans, canned
1 pound celery, sliced
12 ounces cucumbers, peeled and sliced
5 ounces green onions, sliced
8 ounces radishes, sliced
4 ounces black olives, sliced
1 cup French Dressing
Servings: 50 / Yield: 4 1/2 quarts
1. Rinse beans with cold water. Drain.
2. Combine with beans.
3. Pour dressing over bean mixture. Toss lightly. Marinate for 2 hours.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.
Cooked Green Northern beans may be substituted for garbanzo beans.
Vegetable Marinade (p. 594) may be substituted for French Dressing.
VARIATION:
Garbanzo Pasta Salad. Delete pinto beans. Cook 8 oz shell macaroni to the al dente stage. Combine with other ingredients.
24 ounces canned red beans
2 pounds pinto beans, canned
1 pound celery, sliced
12 ounces cucumbers, peeled and sliced
5 ounces green onions, sliced
8 ounces radishes, sliced
4 ounces black olives, sliced
1 cup French Dressing
Servings: 50 / Yield: 4 1/2 quarts
1. Rinse beans with cold water. Drain.
2. Combine with beans.
3. Pour dressing over bean mixture. Toss lightly. Marinate for 2 hours.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F. Keep leftover product chilled below 41°F. See p. 44 for cooling procedures.
Cooked Green Northern beans may be substituted for garbanzo beans.
Vegetable Marinade (p. 594) may be substituted for French Dressing.
VARIATION:
Garbanzo Pasta Salad. Delete pinto beans. Cook 8 oz shell macaroni to the al dente stage. Combine with other ingredients.
Last edited:
