It’s Kid’s First Week with Guest Chef Leah Sarris on Cooking With Class.
Number of Portions: 48
Ingredients:
4 pounds canned beans, rinsed and drained
2 pounds tomatoes, fresh, red ripe, cut into 1/4-inch dice
2 pounds corn kernels, fresh or frozen
1 pound green peppers, cut into 1/4-inch dice
1 pound cabbage, shredded
2 cups fresh cilantro, washed and dried, chopped
3/4 cup soybean oil
1 cup orange juice
1/2 cup cider vinegar
2 tablespoons granulated garlic
2 tablespoons Mexican seasoning, salt free
Method of Preparation:
1. In a large bowl, combine the beans, tomatoes, corn, peppers, cabbage, and cilantro; mix well.
2. In a small bowl whisk together the oil, orange juice, vinegar, garlic, and Mexican seasoning.
3. Stir the dressing into the salad and serve immediately.
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