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.
