posted by Justins_girl 07-23-100 4:17 PM
Cuban Bean Salad
Prep Time: 20 mins.
Ready In: 2 hrs. 20 minutes
Serves: 14
1/2 cup olive oil
1/2 cup chopped cliantro
2 Tbsp. lemon juice
2 Tbsp. white wine vinegar
2 tsp. ground cumin
1 fresh jalapeņo pepper, seeded, finely chopped
1/4 tsp. dried oregeno 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 can (15 oz.) garbanzo beans, drained
1 stalk celery, sliced
1/2 red pepper, cut into 2 inch strips
2 green onions, sliced
1 tomato, chopped
Mix dressing ingredients: olive oil, cilantro, lemon juice, white wine vinegar, cumin, jalapeņo pepper and oregeno in a large bowl. Add salad ingredients: pickles, beans, celery, red pepper, green onions, and tomato to bowl; stir well. Cover. Refrigerate 2 hours or overnight.
(per serving) Calories: 160; Cholesterol: 0mg; Sodium: 550mg; Total Carbs: 18g; Total Fat: 9g; Dietary Fiber: 5g; Protein 5g; Vitamin A: 8% DV; Vitamin C: 35% DV; Calcium: 6% DV; Iron 10% DV