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

Ingredients

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

*** Explore more Cuban Bean Salad Recipes »

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