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Cancun Wheat Salad

INGREDIENTS:8 cups Ebly tender wheat
6 ¼ cups black beans, canned, rinsed, drained
6 ¼ cups whole kernel yellow corn, canned, drained
6 ¼ cups fresh red onion, small diced
6 ¼ cups roasted red bell pepper, small dice
2 cups fresh cilantro, chopped
½ cup Kosher salt

Lime Chile Vinaigrette
4 ½ cups fresh cilantro, chopped
3 cups fresh squeezed lime juice
1 ¾ cups canned green chiles, drained, diced
2/3 cup Kosher salt
½ cup honey
3 Tbsps. fresh jalapeno, minced
3 Tbsps. fresh garlic, chopped
2 ¼ tsps. fresh ground black pepper
8 ½ cups vegetable oilDIRECTIONS:1. Cook wheat according to package directions. Chill.

2. In a large bowl combine prepared wheat, beans, corn, onion, bell pepper, cilantro and salt; mix thoroughly.

3. For Vinaigrette: In a blender, combine cilantro, lime juice, chiles, salt, honey, jalapeno, garlic and pepper and process until smooth. Slowly add oil in a continuous stream until all the oil is incorporated. Refrigerate until needed.

4. In a large bowl, combine salad and vinaigrette; mix well. Refrigerate one hour before serving to allow flavors to meld.SERVINGS:25, 2-cup servingsFrom:Recipe from MasterFood Services