Go Back Email Link
Print Recipe Add to Collection
5 from 1 vote

Tropical Bean Salad USDA Recipe for Family Child Care Homes

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
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad, vegetarian
Keyword: Recipes for Home
Age Group: Ages 3-5
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Salad, Main Dish (Entrée), Plant-based/Vegan
Program Meal Component: Vegetables, Meat Alternates, Fruits
Vegetable Subgroup: Red-Orange Vegetables, Beans, Peas, and Lentils
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer
Multicultural Region: Mexico, Central and South America
6 Servings
Calories: 162

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

-

  • 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

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

Serving: 1cup black bean salad over ½ cup lettuce. | Calories: 162 | Total Carbohydrate: 28g | Protein: 8g | Total Fat: 3g | Saturated Fat: 0g | Sodium: 153mg | Dietary Fiber: 9g | Total Sugars: 9g | Calcium: 56mg | Iron: 2mg