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.
- 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
- 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.
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.