Cuban Bean Salad
- Reviews 7
Ready In: 10 mins
Serves: 8
Yields: 8 cups
Ingredients
- 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
- 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.
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