COOKING FOR A CROWD - GARBANZO BEAN SALAD
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
Rinse beans with cold water. Drain.
Combine with beans.
Pour dressing over bean mixture. Toss lightly. Marinate for 2 hours.
Yield: 4 1/2 quarts
Notes: Potentially hazardous food. Store for service at an internal temperature below 41Â°F. Keep leftover product chilled below 41Â°F. See p. 44 for cooling procedures.
Cooked Green Northern beans may be substituted for garbanzo beans.
Vegetable Marinade may be substituted for French Dressing.
Garbanzo Pasta Salad. Delete pinto beans. Cook 8 oz shell macaroni to the al dente stage. Combine with other ingredients.