Cuban Bean Salad recipe
courtesy of Kraft Foods
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
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.
Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
Substitute lime juice for lemon juice if desired.
Makes: 8 cups.
Main Cuban recipe pages:
• soups •