Cuban Bean Salad

Recipe Ingredients

		Dressing
1/2 cup	118ml	Olive oil
1/2 cup	8g / 0.3oz	Chopped fresh cilantro
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	White wine vinegar
2 teaspoons	10ml	Ground cumin
1		Fresh jalapeño pepper - seeded, and
		Finely chopped
1/4 teaspoon	1.3ml	Dried oregano leaves
		Salad
1 1/2 cups	219g / 7.7oz	Chopped Claussen Kosher Dill Pickles
1		Black beans - (15 oz) - drained
1		Pinto beans - (15 oz) - drained
1		Garbanzo beans - (15 oz) - drained
1		Celery stalk - sliced
1/2		Red pepper - cut 2" strips
2		Green onions - sliced
1		Tomato - chopped

Recipe Instructions

Mix dressing ingredients in large bowl. Add salad ingredients to bowl; stir well. Cover. Refrigerate 2 hours or overnight.

This recipe yields 8 (1-cup) servings.

Great Substitute: Substitute lime juice for the lemon juice.

Source:
Athenos' recipe archive at http://www.athenos.com

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