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Salads & sides

Cuban Bean Salad

Cuban Bean Salad recipe
photo by:kraft
Caribbean flavors update three-bean salad in this zesty dish made with black, pinto and garbanzo beans and a cumin, jalapeño and cilantro vinaigrette.
time
prep:
20 min
total:
2 hr 20 min
servings
total:
8 cups.
Magazine Acquisition

what you need

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

Make It

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.

Kraft Kitchens Tips

Make Ahead
Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
Great Substitute
Substitute lime juice for lemon juice.
A Taste of Nutrition
This easy and delicious salad is a real winner. The beans contain fiber and the peppers provide a good source of vitamin C.
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RecipeDetail
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