Tropical Bean Salad USDA Recipe for Child Care Centers

3 from 1 vote

Tropical Bean Salad USDA Recipe for Child Care Centers

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 (8 oz spoodle) bean salad over ½ cup (4 oz spoodle) lettuce provides:

Legume as Meat Alternate: 1½ oz equivalent meat alternate, ⅜ cup vegetable, and ¼ cup fruit.

Legume as Vegetable: ⅞ cup vegetable and ¼ cup fruit.

SOURCE

Team Nutrition CACFP Multicultural Recipe Project.

https://teamnutrition.usda.gov

Prep Time20

Course: Main Course, Salad, vegetarian

Keyword: Child Care Centers, CACFP

Age Group: Ages 3-5

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: 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

25 Servings

Calories: 162

Ingredients

25 Servings

Weight

6 lb Beans, black, low-sodium, canned, drained and rinsed
- - OR
6 lb Beans, black, dry, cooked
3 lb 2 oz Mango, canned, drained, diced
1 lb 7 oz *Tomato, fresh, ¼" diced
- - Oil, canola
- - Vinegar, apple cider
- - Oregano, dried
- - Black pepper, ground
1 lb *Lettuce, romaine, fresh, chopped

Measure

3 qt 2⅔ cups (1½ No. 10 can) Beans, black, low-sodium, canned, drained and rinsed
- - OR
3 qt 2⅔ cups Beans, black, dry, cooked
1 qt 2¼ cups Mango, canned, drained, diced
3⅛ cup *Tomato, fresh, ¼" diced
¼ cup Oil, canola
½ cup Vinegar, apple cider
2 tsp Oregano, dried
1 tsp Black pepper, ground
3 qt ½ cup *Lettuce, romaine, fresh, chopped

50 Servings

Weight

12 lb Beans, black, low-sodium, canned, drained and rinsed
- - OR
12 lb Beans, black, dry, cooked
6 lb 4 oz Mango, canned, drained, diced
2 lb 14 oz *Tomato, fresh, ¼" diced
- - Oil, canola
- - Vinegar, apple cider
- - Oregano, dried
- - Black pepper, ground
2 lb *Lettuce, romaine, fresh, chopped

Measure

1 gal 3 qt 1⅓ cups (2¾ No. 10 can) Beans, black, low-sodium, canned, drained and rinsed
- - OR
1 gal 3 qt 1⅓ cups Beans, black, dry, cooked
3 qt ½ cup Mango, canned, drained, diced
1 qt 2¼ cups *Tomato, fresh, ¼" diced
½ cup Oil, canola
1 cup Vinegar, apple cider
1 Tbsp 1 tsp Oregano, dried
2 tsp Black pepper, ground
1 gal 2 qt 1 cup *Lettuce, romaine, fresh, chopped

-

25 Servings

Weight

6 lb Beans, black, low-sodium, canned, drained and rinsed
- - OR
6 lb Beans, black, dry, cooked
3 lb 2 oz Mango, canned, drained, diced
1 lb 7 oz *Tomato, fresh, ¼" diced
- - Oil, canola
- - Vinegar, apple cider
- - Oregano, dried
- - Black pepper, ground
1 lb *Lettuce, romaine, fresh, chopped

Measure

3 qt 2⅔ cups (1½ No. 10 can) Beans, black, low-sodium, canned, drained and rinsed
- - OR
3 qt 2⅔ cups Beans, black, dry, cooked
1 qt 2¼ cups Mango, canned, drained, diced
3⅛ cup *Tomato, fresh, ¼" diced
¼ cup Oil, canola
½ cup Vinegar, apple cider
2 tsp Oregano, dried
1 tsp Black pepper, ground
3 qt ½ cup *Lettuce, romaine, fresh, chopped

50 Servings

Weight

12 lb Beans, black, low-sodium, canned, drained and rinsed
- - OR
12 lb Beans, black, dry, cooked
6 lb 4 oz Mango, canned, drained, diced
2 lb 14 oz *Tomato, fresh, ¼" diced
- - Oil, canola
- - Vinegar, apple cider
- - Oregano, dried
- - Black pepper, ground
2 lb *Lettuce, romaine, fresh, chopped

Measure

1 gal 3 qt 1⅓ cups (2¾ No. 10 can) Beans, black, low-sodium, canned, drained and rinsed
- - OR
1 gal 3 qt 1⅓ cups Beans, black, dry, cooked
3 qt ½ cup Mango, canned, drained, diced
1 qt 2¼ cups *Tomato, fresh, ¼" diced
½ cup Oil, canola
1 cup Vinegar, apple cider
1 Tbsp 1 tsp Oregano, dried
2 tsp Black pepper, ground
1 gal 2 qt 1 cup *Lettuce, romaine, fresh, chopped

Instructions

In a large 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 (8 oz spoodle) black bean salad over ½ cup (4 oz spoodle) lettuce.
Critical Control Point: Hold at 40 °F or lower.

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Tips for Soaking Dry Beans

1 lb dry black beans = about 2¼ cups dry or 4½ cups cooked 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.

Tips for Cooking Dry Beans

Once the beans have been soaked, add 1¾ qt water for every 1 lb of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.

Critical Control Point

To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.

Nutrition