Tropical Bean Salad
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.
Servings Prep Time
6Servings 10Minutes
Servings Prep Time
6Servings 10Minutes
  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


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.