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Cuban Bean Salad

2 Hr(s) 20 Min(s)
20 Min(s) Prep
2 Hr(s) Cook
Healthy Living
Caribbean flavors update three-bean salad in this zesty dish made with black, pinto and garbanzo beans and a cumin, jalapeño and cilantro vinaigrette.
What You Need
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8 servings
Original recipe yields 8 servings
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 onion s, sliced
1 tomato, chopped
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Let's Make It
1
Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
2
Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.
Kitchen Tips
Tip 1
Make Ahead
Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
Tip 2
Great Substitute
Substitute lime juice for lemon juice.
Tip 3
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.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 0mg
Sodium 400mg
17%
Total Carbohydrates 18g
7%
Dietary Fibers 6g
21%
Sugars 2g
4%
Protein 6g
12%
Vitamin A
8%
Vitamin C
20%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 cups.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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