1/1 Photo of Cuban Bean Salad
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines and closely resembles that of other Caribbean nations such as Puerto Rico, Dominican Republic, and Panama of Central America. While various parts of the island were influenced by many different immigrants, the Cuban cuisines developed locally, from the influences and demographics specific to each area. Prep time = cook time. Recipe from www.tasteofcuba.com/courtesy of Kraft Foods and posted for ZWT5.
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- 1/2 cup olive oil
- 1/2 cup chopped fresh cilantro
- 2 tablespoons fresh lemon juice
- 2 tablespoons white wine vinegar
- 2 teaspoons ground cumin
- 1 fresh jalapeno pepper, seeded and finely chopped
- 1 medium onion, fine dice
- 1/4 teaspoon dried oregano leaves
- 1 1/2 cups chopped claussen kosher dill pickles
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
- 1 stalk celery, fine dice
- 1/2 red pepper, cut into 2-inch strips
- 2 green onions, sliced
- 1 tomato, chopped
- 1Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
- 2Add remaining ingredients; mix lightly.
- 3Cover and refrigerate 2 hours or overnight.
- 4Stir gently just before serving.
- 5NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
- 6SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.
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Nutritional Facts for Cuban Bean Salad
Serving Size: 1 (236 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 329.5
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 2.0 g
- Cholesterol 0.0 mg
- Sodium 511.2 mg
- Total Carbohydrate 39.6 g
- Dietary Fiber 11.6 g
- Sugars 2.7 g
- Protein 11.5 g
The following items or measurements are not included:
white wine vinegar