Tropical Bean Salad USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
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 (8 oz spoodle) bean salad over ½ cup (4 oz spoodle) 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
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Prep Time 20 minutes

Instructions
 

  • In a large 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 (8 oz spoodle) black bean salad over ½ cup (4 oz spoodle) lettuce.
    Critical Control Point: Hold at 40 °F or lower.

Nutrition INFORMATION

Nutrition Facts
Tropical Bean Salad USDA Recipe for Child Care Centers
Amount Per Serving 1 cup (8 oz spoodle) black bean salad over ½ cup (4 oz spoodle) lettuce.
Calories 162 Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Sodium 153mg7%
Total Carbohydrate 28g9%
Dietary Fiber 9g38%
Total Sugars 9g10%
Protein 8g16%
Calcium 56mg6%
Iron 2mg11%
*
*Marketing Guide
25 Servings:
Tomatoes: 1 lb 7 oz
Romaine lettuce: 1 lb 9 oz
50 Servings:
Tomatoes: 2 lb 14 oz
Romaine lettuce: 3 lb 2 oz

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
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.
Tips 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
25 Servings:
12 lb
1 gal 2 qt 1 cup black bean salad, 3 qt ½ cup romaine
50 Servings:
24 lb
3 gal 2 cup black bean salad, 1 gal 2 qt 1 cup romaine