Southwest Chili Bean Salad

recipe_image: 

recipe rating: 

5

Serves

40 servings

Ingredients

• 5 cups Furmano's Dark Kidney Beans, Drained and Rinsed
• 5 cups Furmano's Pinto Beans, Drained
• 5 cups Furmano's Black Beans, Drained & Rinsed
• 3 1/8 pounds Furmano's Petite Diced Tomatoes, Drained
• 13 1/3 ounces Furmano's Sliced Jalapenos, Drained
• 1 1/4 pints Water
• 1 2/3 fluid ounces Rice Vinegar
• 3 1/3 tablespoons Minced Garlic
• 3 1/3 tablespoons Cumin
• 3 1/3 tablespoons Chili Powder
• 3 1/3 tablespoons Salt
• 3 1/3 tablespoons Cilantro
• 3/8 cup Chopped Parsley
• 5/6 cup Green Onion, Sliced

Preparation

1. In a cambro, combine Oil, Vinegar, Garlic, Cumin, Salt, and Chili Powder. Wisk together.
2. Add Drained Beans, Jalapenos, and Tomatoes, toss gently with dressing.