Tropical Bean Salad

This tangy salad is delicious as a side dish or as a topping for tacos, chicken, or fish.

6 lb Beans, black, low-sodium, canned, drained and rinsed OR beans, black, dry, cooked 

3 lb 2 oz  Mango, canned, drained and diced, OR Fresh, diced 

3 1/8 cup Tomato, fresh, 1/4" diced 

1/4 cup Canola Oil

1/2 cup Vinegar, apple-cider

2 tsp  Oregano, dried

1 tsp Black pepper, ground 

1 lb Lettuce, romaine, raw, chopped

In a large 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. Makes 25 servings. Each serving is 1 cup black bean salad over 1/2 cup lettuce.