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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

Marinated Black Bean Salad USDA Recipe for Family Child Care
Amount Per Serving
 
0 ⅔ cup (6 oz slotted spoodle)
Calories
160
Total Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
5
mg
2
%
Sodium
 
350
mg
15
%
Total Carbohydrate
 
26
g
9
%
Dietary Fiber
 
4
g
17
%
Total Sugars
 
10
g
11
%
Protein
 
7
g
14
%
Vitamin A
 
40
mcg
Vitamin C
 
24
mg
29
%
Vitamin D
 
1
IU
7
%
Calcium
 
127
mg
13
%
Iron
 
2
mg
11
%
Potassium
 
330
mg
9
%
N/A=data not available
*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