Best Cuban Bean Salad Recipes

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CUBAN BEAN SALAD



Cuban Bean Salad image

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.

Provided by kitty.rock

Categories     Black Beans

Time 10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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.

CUBAN BEAN SALAD



Cuban Bean Salad image

Caribbean flavors update three-bean salad in this zesty dish made with black, pinto and garbanzo beans and a cumin, jalapeño and cilantro vinaigrette.

Provided by My Food and Family

Categories     Home

Time 2h20m

Yield Makes 8 cups.

Number Of Ingredients 15

1/2 cup olive oil
1/2 cup chopped cilantro
2 Tbsp. lemon juice
2 Tbsp. white wine vinegar
2 tsp. ground cumin
1 fresh jalapeño pepper, seeded, finely chopped
1/4 tsp. dried oregano leaves
1-1/2 cups chopped CLAUSSEN Kosher Dill Pickles
1 can (15 oz.) black beans, drained, rinsed
1 can (15 oz.) pinto beans, drained, rinsed
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 stalk celery, sliced
1/2 red pepper, cut into 2-inch strips
2 green onions, sliced
1 tomato, chopped

Steps:

  • Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
  • Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.

Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 6 g

CUBAN BLACK BEAN SALAD



Cuban Black Bean Salad image

Make and share this Cuban Black Bean Salad recipe from Food.com.

Provided by Vicki in AZ

Categories     Black Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (15 ounce) can black beans, drained and rinsed
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 celery, chopped
2 tablespoons red onions, chopped
1 tablespoon chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 clove garlic, crushed
1/4 teaspoon ground cumin
3 tablespoons extra virgin olive oil

Steps:

  • Toss together beans, yellow and red peppers, celery, onion and parsley.
  • Whisk together lemon juice, olive oil, garlic& cumin and toss into bean mixture.

CUBAN MOJO CHICKEN WITH MANDARIN-BLACK BEAN SALAD



Cuban Mojo Chicken With Mandarin-Black Bean Salad image

Make and share this Cuban Mojo Chicken With Mandarin-Black Bean Salad recipe from Food.com.

Provided by JeriBinNC

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup orange juice
1/4 cup lime juice
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 teaspoon salt
4 boneless skinless chicken breasts
2 cups mandarin orange segments, drained
1 cup canned black beans, rinsed and drained
3/4 cup jicama, diced
2 tablespoons chopped red onions
2 tablespoons seeded minced jalapenos
2 tablespoons shredded fresh mint leaves
1/4 teaspoon salt

Steps:

  • Combine first 7 ingredients in zip-lock bag, add chicken, seal, and let stand for 20 minutes.
  • Remove chicken, reserving marinade. Pat chicken dry with paper towels.
  • Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken and cook 4-5 minutes on each side or until done. Remove chicken from skillet and keep warm.
  • Wipe skillet clean. Add reserved marinade and bring to a boil. Boil 2 minutes, stirring often.
  • Cut cooked chicken diagonally into 1/2-inch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving plates. Arrange chicken slices around salad, and drizzle chicken evenly with warm marinade.
  • Mandarin-Black Bean Salad:.
  • Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.

Nutrition Facts : Calories 265, Fat 2.2, SaturatedFat 0.5, Cholesterol 68.4, Sodium 748.2, Carbohydrate 29.7, Fiber 7.6, Sugar 12.7, Protein 32.4

CUBAN ORANGE BLACK BEAN SALAD



CUBAN ORANGE BLACK BEAN SALAD image

Categories     Bean     Vegetarian

Yield 6 servings

Number Of Ingredients 8

4 seedless oranges
1 Tbs. olive oil
2/3 cup diced red onion
3 medium garlic cloves
1/4 tsp. brown sugar
3 cups cooked black beans (two cans, rinsed and drained)
Finely grated zest and juice of one orange
Salt and pepper

Steps:

  • Add beans, orange zest, juice, and sugar stirring to dissolve sugar. Season with salt and pepper, cook for 4 minutes. Add orange pieces and stir to recombine. Cut remaining oranges into rounds and cut away the rinds. Serve beans on orange slices

CUBAN BEAN SALAD



CUBAN BEAN SALAD image

Categories     Salad     Bean     Side     No-Cook     Quick & Easy     High Fiber

Yield 10-12 servings

Number Of Ingredients 15

1/2 cup olive oil
1/2 cup chopped cilantro
2 TBSP. lemon juice
2 TBSP. white wine vinegar
2-4 tsp. cumin
1 jalapeno, seeded and finely chopped
1/4 tsp dried oregano
1 and 1/2 cups chopped Claussen kosher dill pickles
1 15 oz. can black beans drained
1 15 oz. can pinto beans, drained
1 15 oz. can garbanzo beans, drained
1 stalk celery, sliced
1/2 red bell pepper, chopped
2 greenonions, sliced
1 tomato, seeded and chopped

Steps:

  • Mix dressing ingredients, olive oil, cilantro, lemon juice, vinegar, cumin, jalapeno, and oregano in a large bowl. Add remaining salad ingredients to bowl and stir well. cover and refrigerate 2 hours or overnight.

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #salads     #side-dishes     #beans     #vegetables     #caribbean     #easy     #central-american     #beginner-cook     #diabetic     #vegetarian     #cuban     #dietary     #black-beans     #chick-peas-garbanzos     #peppers     #presentation     #served-cold

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