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Marinated Black Bean Salad USDA Recipe for Child Care Centers

This flavorful side, Marinated Black Bean Salad, combines black beans, corn, green peppers, red peppers, and salsa with a variety of spices.
CACFP CREDITING INFORMATION
½ cup (No. 8 scoop) portion provides:
Legume as Meat Alternate: 1 oz equivalent meat alternate and ¼ cup vegetable.
OR
Legume as Vegetable: 0.25 oz equivalent meat alternate and ³⁄8 cup vegetable.
Course: Salad, vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
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, Peas, and Lentils, Starchy Vegetables
Meal Service Temperature: Cold
Cooking Method: No Cook
Season: Summer, Fall
25 Servings
Calories: 136

Ingredients

25 Servings

    Weight

    • - - Lime juice
    • - - Parsley, dried
    • - - Cumin, ground
    • - - Garlic cloves, fresh
    • - - Ancho chili powder
    • - - OR
    • - - Mexican seasoning mix (see Notes)
    • 1½ oz Cilantro, fresh, minced
    • - - Olive oil
    • - - Honey
    • - - Apple cider vinegar
    • 2 lb 8 oz Black beans, canned, low-sodium, drained, rinsed
    • - - OR
    • 2 lb 8 oz Black beans, dry, cooked (See Notes)
    • 1 lb 12 oz Frozen whole-kernel corn, thawed
    • 6 oz *Green peppers, fresh, diced
    • 8 oz *Red peppers, fresh, dice
    • 14 oz Salsa, canned, low-sodium
    • 2 oz *Fresh red onions, diced
    • - - Jalapenos, diced, seeded
    • 8 oz Low-fat cheddar cheese, shredded

    Measure

    • ¼ cup Lime juice
    • 1 Tbsp Parsley, dried
    • 1½ tsp Cumin, ground
    • 3 Tbsp 1½ tsp Garlic cloves, fresh
    • 1 Tbsp Ancho chili powder
    • - - OR
    • 1 Tbsp Mexican seasoning mix (see Notes)
    • 2½ cups 2 Tbsp Cilantro, fresh, minced
    • ⅛ cup Olive oil
    • ½ cup Honey
    • ¼ cup Apple cider vinegar
    • 1 qt ¼ cup 3 Tbsp (about ⅔ No. 10 can) Black beans, canned, low-sodium, drained, rinsed
    • - - OR
    • 1 qt ¼ cup 3 Tbsp Black beans, dry, cooked (see Notes)
    • ¾ cup 1 Tbsp Frozen whole-kernel corn, thawed
    • 1⅛ cups *Green peppers, fresh, diced
    • 1½ cups *Red peppers, fresh, diced
    • 1½ cups 2 Tbsp (about ⅛ No. 10 can) Salsa, canned, low-sodium
    • 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
      • - - Parsley, dried
      • - - Cumin, ground
      • 2 oz Garlic cloves, fresh
      • - - Ancho chili powder
      • - - OR
      • - - Mexican seasoning mix (see Notes)
      • 3 oz Cilantro, fresh, minced
      • - - Olive oil
      • - - Honey
      • - - Apple cider vinegar
      • 5 lb Black beans, canned, low-sodium, drained, rinsed
      • - - OR
      • 5 lb Black beans, dry, cooked (see Notes)
      • 3 lb 8 oz Frozen whole-kernel corn, thawed
      • 12 oz *Green peppers, fresh, diced
      • 1 lb *Red peppers, fresh, diced
      • 1 lb 12 oz Salsa, canned, low-sodium
      • 4 oz *Fresh red onions, diced
      • 2 oz Jalapeños, diced, seeded
      • 1 lb Low-fat cheddar cheese, shredded

      Measure

      • ½ cup Lime juice
      • 2 Tbsp Parsley, dried
      • 1 Tbsp Cumin, ground
      • ¼ cup 3 Tbsp Garlic cloves, fresh
      • 2 Tbsp Ancho chili powder
      • - - OR
      • 2 Tbsp Mexican seasoning mix (see Notes)
      • 1 qt 1¼ cups Cilantro, fresh, minced
      • ¼ cup Olive oil
      • 1 cup Honey
      • ½ cup Apple cider vinegar
      • 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned, low-sodium, drained, rinsed
      • - - OR
      • 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked (see Notes)
      • 1½ cup 2 Tbsp Frozen whole-kernel corn, thawed
      • 2¼ cups Green peppers, fresh, diced
      • 3 cups Red peppers, fresh, diced
      • ¾ cup (about ¼ No. 10 can) Salsa, canned, low-sodium
      • 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
        • - - Parsley, dried
        • - - Cumin, ground
        • - - Garlic cloves, fresh
        • - - Ancho chili powder
        • - - OR
        • - - Mexican seasoning mix (see Notes)
        • 1½ oz Cilantro, fresh, minced
        • - - Olive oil
        • - - Honey
        • - - Apple cider vinegar
        • 2 lb 8 oz Black beans, canned, low-sodium, drained, rinsed
        • - - OR
        • 2 lb 8 oz Black beans, dry, cooked (See Notes)
        • 1 lb 12 oz Frozen whole-kernel corn, thawed
        • 6 oz *Green peppers, fresh, diced
        • 8 oz *Red peppers, fresh, dice
        • 14 oz Salsa, canned, low-sodium
        • 2 oz *Fresh red onions, diced
        • - - Jalapenos, diced, seeded
        • 8 oz Low-fat cheddar cheese, shredded

        Measure

        • ¼ cup Lime juice
        • 1 Tbsp Parsley, dried
        • 1½ tsp Cumin, ground
        • 3 Tbsp 1½ tsp Garlic cloves, fresh
        • 1 Tbsp Ancho chili powder
        • - - OR
        • 1 Tbsp Mexican seasoning mix (see Notes)
        • 2½ cups 2 Tbsp Cilantro, fresh, minced
        • ⅛ cup Olive oil
        • ½ cup Honey
        • ¼ cup Apple cider vinegar
        • 1 qt ¼ cup 3 Tbsp (about ⅔ No. 10 can) Black beans, canned, low-sodium, drained, rinsed
        • - - OR
        • 1 qt ¼ cup 3 Tbsp Black beans, dry, cooked (see Notes)
        • ¾ cup 1 Tbsp Frozen whole-kernel corn, thawed
        • 1⅛ cups *Green peppers, fresh, diced
        • 1½ cups *Red peppers, fresh, diced
        • 1½ cups 2 Tbsp (about ⅛ No. 10 can) Salsa, canned, low-sodium
        • 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
          • - - Parsley, dried
          • - - Cumin, ground
          • 2 oz Garlic cloves, fresh
          • - - Ancho chili powder
          • - - OR
          • - - Mexican seasoning mix (see Notes)
          • 3 oz Cilantro, fresh, minced
          • - - Olive oil
          • - - Honey
          • - - Apple cider vinegar
          • 5 lb Black beans, canned, low-sodium, drained, rinsed
          • - - OR
          • 5 lb Black beans, dry, cooked (see Notes)
          • 3 lb 8 oz Frozen whole-kernel corn, thawed
          • 12 oz *Green peppers, fresh, diced
          • 1 lb *Red peppers, fresh, diced
          • 1 lb 12 oz Salsa, canned, low-sodium
          • 4 oz *Fresh red onions, diced
          • 2 oz Jalapeños, diced, seeded
          • 1 lb Low-fat cheddar cheese, shredded

          Measure

          • ½ cup Lime juice
          • 2 Tbsp Parsley, dried
          • 1 Tbsp Cumin, ground
          • ¼ cup 3 Tbsp Garlic cloves, fresh
          • 2 Tbsp Ancho chili powder
          • - - OR
          • 2 Tbsp Mexican seasoning mix (see Notes)
          • 1 qt 1¼ cups Cilantro, fresh, minced
          • ¼ cup Olive oil
          • 1 cup Honey
          • ½ cup Apple cider vinegar
          • 2 qt ¾ cup 2 Tbsp (about 1⅓ No. 10 cans) Black beans, canned, low-sodium, drained, rinsed
          • - - OR
          • 2 qt ¾ cup 2 Tbsp Black beans, dry, cooked (see Notes)
          • 1½ cup 2 Tbsp Frozen whole-kernel corn, thawed
          • 2¼ cups Green peppers, fresh, diced
          • 3 cups Red peppers, fresh, diced
          • ¾ cup (about ¼ No. 10 can) Salsa, canned, low-sodium
          • 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.
          • Combine black beans, corn, green peppers, red peppers, salsa, onions, and jalapeños in a large bowl. Stir well. Set aside for step 3.
          • Pour 1½ cups (about 14 oz) dressing over 3 qt (about 5 lb 3 oz) vegetables. Stir well.
          • Transfer 3 qt 1½ cups (about 5 lb 13 oz) 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 2 cups (about 8 oz) 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.
          • Portion with No. 8 scoop (½ cup).

          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 #1: No Cook.             
          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 beans are soaked, add 1¾ qt water for every 1 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 & to 40 °F or lower within 4 hours.
          1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked beans.

          Nutrition

          Serving: 0½ cup (No. 8 scoop) | Calories: 136 | Total Carbohydrate: 21g | Protein: 6g | Total Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 198mg | Potassium: 280mg | Dietary Fiber: 3g | Total Sugars: 7g | Vitamin D: 1IU | Calcium: 118mg | Iron: 2mg