Marinated Black Bean Salad USDA Recipe for Family Child Care

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Marinated Black Bean Salad USDA Recipe for Family Child Care

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.

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.

Prep Time15

Cook Time15

Total Time30

Course: Salad, vegetarian

Keyword: Recipes for Home

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

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

6 Servings

Calories: 160

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

-

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

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).

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.

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.

Nutrition