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Tropical Bean Salad

Tropical Bean Salad
Original Source
Makes:
6 Servings
Prep time: 10 minutes

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.

Ingredients

3 1/2 cups Black beans, low-sodium, canned, drained, and rinsed or black beans, dry, cooked
1 1/2 cups Mango, canned, drained, diced
3/4 cup Tomato, fresh, 1/4″ diced
1 tablespoon Canola oil
2 tablespoons Apple cider vinegar
1/2 teaspoon Oregano, dried
1/4 teaspoon Black pepper, ground
3 cups Romaine lettuce, raw, chopped

Directions

1. In a medium bowl, mix together black beans, mango, and tomato to make a salad.
2. Prepare dressing: In a small bowl whisk together canola oil, apple cider vinegar, oregano, and pepper.
3. Toss black bean salad with dressing.
4. Cover and refrigerate. Chill for at least 2 hours to allow the flavors to fuse.
5. Serve 1 cup black bean salad over a 1/2 cup lettuce.
Critical Control Point: Hold at 40 °F or lower.

Notes

CACFP Crediting Information:
1 cup bean salad over 1/2 cup lettuce provides Legume as Meat Alternate: 1 1/2 oz. equivalent meat alternate, 3/8 cup vegetable, and 1/4 cup fruit OR Legume as Vegetable: 7/8 cup vegetable and 1/4 cup fruit.

Tips for Soaking Dry Beans
1 lb. dry black beans = about 2 1/4 cups dry or 4 1/2 cups cooked beans.
Overnight Method: Add 1 3/4 qt. cold water to every 1 lb. of dry beans. Cover and refrigerate overnight. Discard the water. Proceed with recipe.
Quick-Soak Method: Boil 1 3/4 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 1 3/4 qt. water for every lb. of dry beans. Boil gently with lid tilted until tender, about 2 hours. Use cooked beans immediately.

Critical Control Point: Hold for hot service at 140 °F or higher or chill for later use. To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.

 For a quantity recipe that yields 25 or 50 servings see: https://whatscooking.fns.usda.gov/quantity/child-nutrition-cnp/tropical-bean-salad.

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