Tropical Bean Salad USDA Recipe for Family Child Care
Age Group: Ages 3-5
Serving Size: 6
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
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
Quantity
- 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
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
Quantity
- 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
*See Marketing Guide
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
Quantity
- 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
*See Marketing Guide
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
Quantity
- 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
*See Marketing Guide
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
Quantity
- 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
*See Marketing Guide
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 INFORMATION
Nutrition Facts
Tropical Bean Salad USDA Recipe for Family Child Care
Amount Per Serving 1 cup black bean salad over ½ cup lettuce.
Calories 162
Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 0g0%
Sodium 153mg7%
Total Carbohydrate 28g9%
Dietary Fiber 9g38%
Total Sugars 9g10%
Protein 8g16%
Calcium 56mg6%
Iron 2mg11%
*
*Marketing Guide
The CHEF TIPS:
For Soaking Dry Beans1 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.For Cooking Dry BeansOnce 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 PointTo chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
Yield / Volume