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Marinated Black Bean Salad USDA Recipe for Adults in CACFP

Marinated Black Bean Salad, a fresh and vibrant dish of black beans, corn, green peppers, red peppers, salsa, onions, and jalapenos pairs great with chicken, fish, or tortilla chips.
CACFP Adult Portion Crediting Information
Legume as Vegetable: ¾ cup (6 oz slotted spoodle) provides ½ cup vegetable (⅛ cup additional vegetable, ⅛ cup legume vegetable, ⅛ cup red/orange vegetable, ⅛ cup starchy vegetable), and 0.25 oz equivalent meat alternate.
OR
Legume as Meat Alternate: ¾ cup (6 oz slotted spoodle) provides ⅜ cup vegetable (⅛ cup additional vegetable, ⅛ cup red/orange vegetable, ⅛ cup starchy vegetable), and 1 oz equivalent meat alternate.
Course: Salad, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Salad
Program Meal Component: Vegetables, Meat Alternates
Vegetable Subgroup: Red-Orange Vegetables, Beans and Peas (Legumes), Starchy Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall
25 Servings
Calories: 217

Ingredients

25 Servings

    Weight

    • - - Lime juice
    • - - Dried parsley
    • - - Ground cumin
    • 3 oz Fresh garlic, minced
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (See Notes Section)
    • - - Fresh cilantro, minced
    • - - Olive oil
    • - - Honey
    • - - Apple cider vinegar
    • 5 lb Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 5 lb *Dry black beans, cooked (See Notes Section)
    • 1 lb 12 oz Frozen whole-kernel corn, thawed
    • 6 oz *Fresh green peppers, diced
    • 8 oz *Fresh red peppers, diced
    • 14 oz Canned low-sodium salsa
    • 2 oz *Fresh red onions, diced
    • - - Jalapeños, diced, seeded
    • 8 oz Low-fat cheddar cheese, shredded

    Measure

    • ½ cup Lime juice
    • 1 Tbsp Dried parsley
    • 1½ tsp Ground cumin
    • 3½ Tbsp Fresh garlic, minced
    • ⅛ cup Ancho chili powder
    • - - OR
    • ⅛ cup Mexican seasoning mix (See Notes Section)
    • 1 cup ½ Tbsp Fresh cilantro, minced
    • ½ cup Olive oil
    • 1 cup Honey
    • ½ cup Apple cider vinegar
    • 3 qt ½ cup (approx. 1⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
    • - - OR
    • 2 qt ¾ cup ⅛ cup *Dry black beans, cooked (See Notes Section)
    • 1 qt 2 cups Frozen whole-kernel corn, thawed
    • 1⅛ cups *Fresh green peppers, diced
    • 1⅓ cups *Fresh red peppers, diced
    • 1½ cups (approx. 1 No. 300 can) Canned low-sodium salsa
    • ⅓ cup 2¾ tsp *Fresh red onions, diced
    • ¼ cup Jalapeños, diced, seeded
    • 2 cups Low-fat cheddar cheese, shredded

    50 Servings

      Weight

      • - - Lime juice
      • - - Dried parsley
      • - - Ground cumin
      • 6 oz Fresh garlic, minced
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (See Notes Section)
      • 3 oz Fresh cilantro, minced
      • - - Olive oil
      • - - Honey
      • - - Apple cider vinegar
      • 10 lb Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 10 lb *Dry black beans, cooked (See Notes Section)
      • 3 lb 8 oz Frozen whole-kernel corn, thawed
      • 12 oz *Fresh green peppers, diced
      • 1 lb *Fresh red peppers, diced
      • 1 lb 12 oz Canned low-sodium salsa
      • 4 oz *Fresh red onions, diced
      • 2 oz Jalapeños, diced, seeded
      • 1 lb Low-fat cheddar cheese, shredded

      Measure

      • 1 cup Lime juice
      • ⅛ cup Dried parsley
      • 1 Tbsp Ground cumin
      • ½ cup Fresh garlic, minced
      • ¼ cup Ancho chili powder
      • - - OR
      • ¼ cup Mexican seasoning mix (See Notes Section)
      • 2 cups 1 Tbsp Fresh cilantro, minced
      • 1 cup Olive oil
      • 2 cups Honey
      • 1 cup Apple cider vinegar
      • 1 gal 2 qt 1 cup (approx. 2⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
      • - - OR
      • 1 gal 1¾ cups *Dry black beans, cooked (See Notes Section)
      • 3 qt Frozen whole-kernel corn, thawed
      • 2¼ cups *Fresh green peppers, diced
      • 2⅔ cups *Fresh red peppers, diced
      • 3 cups (approx. 2 No. 300 can) Canned low-sodium salsa
      • ⅔ cup 1 Tbsp 2½ tsp *Fresh red onions, diced
      • ½ cup Jalapeños, diced, seeded
      • 1 qt Low-fat cheddar cheese, shredded

      -

      25 Servings

        Weight

        • - - Lime juice
        • - - Dried parsley
        • - - Ground cumin
        • 3 oz Fresh garlic, minced
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (See Notes Section)
        • - - Fresh cilantro, minced
        • - - Olive oil
        • - - Honey
        • - - Apple cider vinegar
        • 5 lb Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 5 lb *Dry black beans, cooked (See Notes Section)
        • 1 lb 12 oz Frozen whole-kernel corn, thawed
        • 6 oz *Fresh green peppers, diced
        • 8 oz *Fresh red peppers, diced
        • 14 oz Canned low-sodium salsa
        • 2 oz *Fresh red onions, diced
        • - - Jalapeños, diced, seeded
        • 8 oz Low-fat cheddar cheese, shredded

        Measure

        • ½ cup Lime juice
        • 1 Tbsp Dried parsley
        • 1½ tsp Ground cumin
        • 3½ Tbsp Fresh garlic, minced
        • ⅛ cup Ancho chili powder
        • - - OR
        • ⅛ cup Mexican seasoning mix (See Notes Section)
        • 1 cup ½ Tbsp Fresh cilantro, minced
        • ½ cup Olive oil
        • 1 cup Honey
        • ½ cup Apple cider vinegar
        • 3 qt ½ cup (approx. 1⅓ No. 10 can) Canned low-sodium black beans, drained, rinsed
        • - - OR
        • 2 qt ¾ cup ⅛ cup *Dry black beans, cooked (See Notes Section)
        • 1 qt 2 cups Frozen whole-kernel corn, thawed
        • 1⅛ cups *Fresh green peppers, diced
        • 1⅓ cups *Fresh red peppers, diced
        • 1½ cups (approx. 1 No. 300 can) Canned low-sodium salsa
        • ⅓ cup 2¾ tsp *Fresh red onions, diced
        • ¼ cup Jalapeños, diced, seeded
        • 2 cups Low-fat cheddar cheese, shredded

        50 Servings

          Weight

          • - - Lime juice
          • - - Dried parsley
          • - - Ground cumin
          • 6 oz Fresh garlic, minced
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (See Notes Section)
          • 3 oz Fresh cilantro, minced
          • - - Olive oil
          • - - Honey
          • - - Apple cider vinegar
          • 10 lb Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 10 lb *Dry black beans, cooked (See Notes Section)
          • 3 lb 8 oz Frozen whole-kernel corn, thawed
          • 12 oz *Fresh green peppers, diced
          • 1 lb *Fresh red peppers, diced
          • 1 lb 12 oz Canned low-sodium salsa
          • 4 oz *Fresh red onions, diced
          • 2 oz Jalapeños, diced, seeded
          • 1 lb Low-fat cheddar cheese, shredded

          Measure

          • 1 cup Lime juice
          • ⅛ cup Dried parsley
          • 1 Tbsp Ground cumin
          • ½ cup Fresh garlic, minced
          • ¼ cup Ancho chili powder
          • - - OR
          • ¼ cup Mexican seasoning mix (See Notes Section)
          • 2 cups 1 Tbsp Fresh cilantro, minced
          • 1 cup Olive oil
          • 2 cups Honey
          • 1 cup Apple cider vinegar
          • 1 gal 2 qt 1 cup (approx. 2⅔ No. 10 can) Canned low-sodium black beans, drained, rinsed
          • - - OR
          • 1 gal 1¾ cups *Dry black beans, cooked (See Notes Section)
          • 3 qt Frozen whole-kernel corn, thawed
          • 2¼ cups *Fresh green peppers, diced
          • 2⅔ cups *Fresh red peppers, diced
          • 3 cups (approx. 2 No. 300 can) Canned low-sodium salsa
          • ⅔ cup 1 Tbsp 2½ tsp *Fresh red onions, diced
          • ½ cup Jalapeños, diced, seeded
          • 1 qt Low-fat cheddar cheese, shredded

          Instructions

          • Dressing: Combine lime juice, parsley, cumin, garlic, ancho chili powder, cilantro, olive oil, honey, and apple cider vinegar. Stir well. Set aside for step 3.
          • Vegetable: Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well.
          • Pour 1 lb 2½ oz (2¼ cup) dressing over 7 lb 13 oz (1 gal 2 qt) vegetables. Stir well.
          • Transfer 9 lb 11 oz (1 gal 2 qt) bean salad to a steam table pan (12” x 20” x 2½”).
            For 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Sprinkle 8 oz (2 cup) cheese over each pan.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Critical Control Point: Hold at 40 °F or below.
          • Serve ¾ cup (portion with 6 oz slotted spoodle).

          Notes

          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
          Cooking Process #2: Same Day Service.
          Mexican Seasoning Mix: Makes 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 kidney beans = about 2½ cups dry or 5¼ cups cooked beans.
          *Use the 30% reduced sodium version of Old Bay Seasoning to further reduce the sodium in the recipe.

          Nutrition

          Serving: 0¾ cup (6 oz spoodle) | Calories: 217 | Total Carbohydrate: 33g | Protein: 8g | Total Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 290mg | Potassium: 384mg | Dietary Fiber: 5g | Total Sugars: 13g | Vitamin C: 23mg | Vitamin D: 1IU | Calcium: 147mg | Iron: 2mg | Vitamin A: 38mcg