Marinated Black Bean Salad USDA Recipe for Family Child Care
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Marinated Black Bean Salad, a fresh and vibrant dish of black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños pairs great with chicken, fish, or tortilla chips.CACFP Home Childcare Crediting Information ⅔ cup (two ⅓ cup measuring cups or 6 oz slotted spoodle) provides:Legume as Meat/Meat Alternate provides ⅜ cup vegetable (⅛ cup red/orange vegetable, ¼ cup starchy vegetable), and 1 oz equivalent meat alternate.OR Legume as Vegetable provides ⅝ cup vegetable (⅛ cup additional vegetable, ⅛ cup legume vegetable, ⅛ cup red/orange vegetable, ¼ cup starchy vegetable), and 0.25 oz equivalent meat alternate.
Ingredients
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
Quantity
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
Ingredients
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
Quantity
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
*See Marketing Guide
Ingredients
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
Quantity
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
*See Marketing Guide
Ingredients
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
Quantity
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
*See Marketing Guide
Ingredients
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
Quantity
- 4 Tbsp or 2 oz Lime juice
- 1 tsp Dried parsley
- ½ tsp Ground cumin
- 1 tsp or ¼ oz Fresh garlic cloves
- 2 tsp or ⅓ oz Ancho chili powder
- - - OR
- 2 tsp or ⅓ oz Mexican seasoning mix (See Notes Section)
- ½ cup or ⅓ oz Fresh cilantro, minced
- 1 tsp or ¼ oz Olive oil
- ⅛ cup or 2 oz Honey
- ¼ cup or 2 oz Apple cider vinegar
- 2 cups or 11½ oz Canned low-sodium black beans, drained, rinsed (See Notes Section)
- - - OR
- 2 cup or 11½ oz Dry black beans, cooked (See Notes Section)
- 1½ cups or 8⅔ oz Frozen whole-kernel corn, thawed
- ⅓ cup or 1⅓ oz Fresh green peppers, diced
- ½ cup or 2 oz Fresh red peppers, diced
- ⅓ cup or 3⅓ oz Canned low-sodium salsa
- ¼ cup or ½ oz Fresh red onions, diced
- ¼ cup or ¼ oz Jalapeños, diced, seeded
- ½ cup 2 oz Low-fat cheddar cheese, shredded
*See Marketing Guide
Instructions
- Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder or Mexican seasoning mix, cilantro, olive oil, honey, and apple cider vinegar. Stir well. Set aside for step 3.
- Vegetables: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well.
- Pour about ½ cup dressing over vegetables. Stir well.
- Transfer about bean salad to medium serving bowl.
- Sprinkle ½ cup cheese over salad.
- Critical Control Point: Cool to 40 °F or lower within 4 hours.
- Critical Control Point: Hold at 40 °F or below until served.
- Serve ⅔ cup (portion with two ⅓ cup measuring cups or 6 oz slotted spoodle).
Nutrition INFORMATION
Nutrition Facts
Marinated Black Bean Salad USDA Recipe for Family Child Care
Amount Per Serving 0 ⅔ cup (6 oz slotted spoodle)
Calories 160
Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 350mg15%
Potassium 330mg9%
Total Carbohydrate 26g9%
Dietary Fiber 4g17%
Total Sugars 10g11%
Protein 7g14%
Vitamin C 24mg29%
Vitamin D 1IU7%
Calcium 127mg13%
Iron 2mg11%
Vitamin A 40mcg
*
*Marketing Guide
Notes
Mexican Seasoning Mix ¾ cup (about 4½ oz)
Combine 1 Tbsp dried oregano, 1 Tbsp garlic powder, ¼ tsp ground cinnamon, 2 tsp sugar, 2 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp 2 tsp paprika, 1 Tbsp 2 tsp onion powder, 2 Tbsp dried minced onion, and 2 tsp salt.
How to Cook Dry Beans
Special tip for preparing dry beans:
SOAKING 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.
COOKING BEANS
Once the beans have been soaked, add 1¾ qt water for every lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use hot beans immediately.
Critical Control Point: Hold for hot service at 140 °F or higher.
OR
Chill for later use.
Critical Control Point: Cool to 70 °F within 2 hours and to 40 °F or lower within 4 hours.
1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.
Yield / Volume