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Cuban Bean Salad
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Cuban Bean Salad

2 Hr(s) 20 Min(s)
20 Min(s) Prep
2 Hr(s) Cook
What You Need
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14 servings
Original recipe yields 14 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
1 can (15 oz.) pinto beans, drained
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 dressing ingredients: olive oil, cilantro, lemon juice, white wine vinegar, cumin, jalapeno pepper and oregano in large bowl. Add salad ingredients: pickles, beans, celery, red pepper, green onions and tomato to bowl; stir well. Cover. Refrigerate 2 hours or overnight.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
14
* 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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