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Tropical Bean Salad

    Home recipe Tropical Bean Salad

    Tropical Bean Salad

    By Joshua McDonald | Salads, Side Dishes | Comments are Closed | 24 September, 2019 | 0

    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.

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    Tropical Bean Salad
    Print Recipe
    Servings Prep Time
    6 Servings 10 Minutes
    Servings Prep Time
    6 Servings 10 Minutes
    Tropical Bean Salad
    Print Recipe
    Servings Prep Time
    6 Servings 10 Minutes
    Servings Prep Time
    6 Servings 10 Minutes
    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 tomatoes fresh, ¼" diced
    • 1 Tablespoon canola oil
    • 2 Tablespoons Apple Cider Vinegar
    • 1/2 Teaspoon oregano dried
    • 1/4 Teaspoon black pepper ground
    • 3 Cups Lettuce Romaine, raw, choppe
    Servings: Servings
    Instructions
    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 ½ cup lettuce.
    Recipe Notes

    CHEF 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.

    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: 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.

    Source: Team Nutrition CACFP Multicultural Recipe Project.
    Website: https://teamnutrition.usda.gov

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    • Healthy Resources
      • Nutrition Education
      • Physical Activity
      • Smart Shopping
      • Food Safety
      • Healthy Recipes
      • Gardening & Planting
        • B.R.I.C. Gardening
        • B.R.I.C. Garden Locations
      • Community Involvement
    • Media Publications
      • Magazines
      • Fact Sheets
      • Infographic Sheets
      • Videos
      • Community Food Resource Guide
      • Calendars
    • News & Events
    • Kidz Korner
      • Become a MyPlate Champion
      • Activity Sheets
      • MyPlate Song
      • Champion Certificate
      • Kidz Korner Media
    • C.H.E.F. Camp
      • C.H.E.F. Camp 2024
      • C.H.E.F. Camp 2023
      • C.H.E.F. Camp 2022
      • C.H.E.F. Camp 2021
    • About Us
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      • FAQs
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