Tropical Bean Salad USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5
Serving Size: 6
This tangy salad is delicious as a side dish or as a topping for tacos, chicken, or fish. Mangoes are a tropical stone fruit. In the United States, Florida is the largest producer of mangoes.
CACFP CREDITING INFORMATION
1 cup bean salad over ½ cup lettuce provides legume as meat alternate: 1½ oz equivalent meat alternate, ⅜ cup vegetable, and ¼ cup fruit; or legume as vegetable: ⅞ cup vegetable and ¼ cup fruit.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
5 from 1 vote
Add to Cookbook https://theicn.org/cnrb/pdfs/batch4_recipes_31-40_508c/Tropical-Bean-Salad_508c.pdf

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Prep Time 10 minutes
Total Time 10 minutes

Ingredients
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped

Quantity
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped

Ingredients
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped

Quantity
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped
*See Marketing Guide

Ingredients
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped

Quantity
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped
*See Marketing Guide

Ingredients
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped

Quantity
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped
*See Marketing Guide

Ingredients
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped

Quantity
 

  • 3½ cups Black beans, low-sodium, canned, drained, and rinsed
  • - - OR
  • 3½ cups Black beans, dry, cooked
  • 1½ cups Mango, canned, drained, diced
  • ¾ cup Tomato, fresh, ¼" diced
  • 1 Tbsp Canola oil
  • 2 Tbsp Apple cider vinegar
  • ½ tsp Oregano, dried
  • ¼ tsp Black pepper, ground
  • 3 cups Lettuce, romaine, fresh, chopped
*See Marketing Guide

Instructions
 

  • In a medium bowl, mix together black beans, mango, and tomato to make a salad.
  • Prepare dressing: In a small bowl, whisk together canola oil, apple cider vinegar, oregano, and pepper.
  • Toss black bean salad with dressing.
  • Cover and refrigerate. Chill for at least 2 hours to allow the flavors to fuse.
  • Serve 1 cup black bean salad over ½ cup lettuce.
    Critical Control Point: Hold at 40 °F or lower.

Nutrition INFORMATION

Tropical Bean Salad USDA Recipe for Family Child Care Homes
Amount Per Serving
 
1 cup black bean salad over ½ cup lettuce.
Calories
162
Total Fat
 
3
g
5
%
Saturated Fat
 
0
g
0
%
Sodium
 
153
mg
7
%
Total Carbohydrate
 
28
g
9
%
Dietary Fiber
 
9
g
38
%
Total Sugars
 
9
g
10
%
Protein
 
8
g
16
%
Calcium
 
56
mg
6
%
Iron
 
2
mg
11
%
N/A=data not available
*Marketing Guide
The CHEF TIPS:
For Soaking Dry Beans
1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.
Overnight Method: Add 1¾ qt cold water to every 1 lb of dry beans. Cover, and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-Soak Method: Boil 1¾ qt of water for each 1 lb of dry beans. Add beans, and boil for 2 minutes. Remove from heat, and allow to soak for 1 hour. Discard the water. Proceed with recipe.
For Cooking Dry Beans
Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.
Critical Control Point
To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
Yield / Volume