Tropical Bean Salad Servings: 25
Ingredient Black beans, low-sodium, canned, drained, rinsed Mango, canned, drained, diced Tomato, fresh, ¼” diced Canola oil Apple cider vinegar Oregano, dried Black pepper, ground Romaine lettuce, raw, chopped
Weight or Measure 6 lbs or 1 ½ no. 10 cans (3 qts 2 2/3 cups) 3 lb 2 oz or 1 qt 2 ¼ cups 1 lb 7 oz or 3 1/8 cup ¼ cup ½ cup 2 tsp 1 tsp 1 lb or 3 qts ½ cup
Instructions: 1. In a large 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 (8 oz spoodle) black bean salad over a 1/2 cup (4 oz spoodle) lettuce. • Critical Control Point: Hold at 40 °F or lower. CACFP Guidelines: 1 cup ( 8 oz. spoodle) bean salad over 1/2 cup (4 oz. spoodle) lettuce provides • Legume as Vegetable: 7/8 cup vegetable and 1/4 cup fruit. Marketing Guide: Tomato, diced: 1 lb 7 oz (25 servings) Romaine: 1 lb 9 oz (25 servings)
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