Cuban Bean Salad

Okay, this is not my recipe and not a single serving. I use the Kraft Cuban Bean Salad recipe and just cut the dressing in half. They make too much dressing and it’s a bit oily with all the olive oil. By cutting the sauce in half, I get a tasty salad that is not overdressed.

  • 1/4 cup olive oil
  • 1/2 cup  chopped cilantro
  • 1 Tbsp. lemon juice
  • 1 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 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 the other ingredients, stir and refrigerate. You can serve in a couple hours, but it gets better and better. Makes about 3 pounds of salad. You can double the beans and still have a tasty salad.
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One response

  1. Pingback: Baja Bean Salad | Single Servings

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