Cuban Bean Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup olive oil
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lemon juice
• 2 tablespoons 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

Recipe

• 1 mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
• 2 add remaining ingredients; mix lightly.
• 3 cover and refrigerate 2 hours or overnight.
• 4 stir gently just before serving.
• 5 note: salad may be prepared the day ahead. cover and refrigerate until ready to serve.
• 6 substitute: lime juice may be substituted for lemon juice if desired.