Tropical Bean Salad

Servings: 25

Ingredient Weight or Measure

Black beans, low-sodium, canned, drained, rinsed 6 lbs or 1 ½ no. 10 cans (3 qts 2 2/3 cups)

Mango, canned, drained, diced Tomato, fresh, ¼” diced Canola oil Apple cider vinegar Oregano, dried Black pepper, ground Romaine lettuce, raw, chopped 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)