Frank's Recipes! Frijole Salad for 100

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Frijole Salad for 100

Servings: 100 Portions
Portions: 3/4 Cup Each

3 quart (6 lb 14 oz or 1-No. 10 can) kidney beans, canned
2 quart French Dressing recipe, prepared
3 1/2 gallon (8 lb) cabbage, fresh, shredded
1 gallon (6 lb) tomatoes, fresh, diced
2 1/2 quart (3 lb 8 oz) cucumbers, fresh, pared, sliced

Trim, wash, and prepare salad vegetables. Drain beans; rinse well; drain. Set aside.
Prepare 1/2 recipe for French Dressing. Combine beans and French Dressing. Cover;
refrigerate at least 6 hours. Keep refrigerated until ready to serve.

NOTE:
10 lb fresh cabbage A.P. will yield 8 lb shredded cabbage.

6 lb 2 oz fresh tomatoes A.P. will yield 6 lb diced tomatoes.

4 lb 2 oz fresh cucumbers A.P. will yield 3 lb 8 oz pared, sliced cucumbers.

7 lb (7-No. 303 can) canned kidney beans may be used.

2 quart prepared, ready-to-use French Dressing may be used.