Recipe by FloridaNative
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.
- 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 tomatoes, chopped
Directions See How It's Made
- Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
- Add remaining ingredients; mix lightly.
- Cover and refrigerate 2 hours or overnight.
- Stir gently just before serving.
- NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
- SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.