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Nutrition Facts
Serving Size 1 (236g) Recipe makes 8 servings The following items or measurements are not included below: 2 tablespoons white wine vinegar
Calories 349
Calories from Fat 135		(38%)
Amount Per Serving		%DV
	Total Fat 15.0g	23%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 10.2g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 511mg		21%
Potassium 659mg		18%
Total Carbohydrate 43.1g		14%
	Dietary Fiber 12.9g	51%
	Sugars 2.8g
Protein 12.8g		25%
detailed view... how is this calculated?

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Cuban Bean Salad

Recipe #372787 | 10 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: FloridaNative
May 19, 2009

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines and closely resembles that of other Caribbean nations such as Puerto Rico, Dominican Republic, and Panama of Central America. While various parts of the island were influenced by many different immigrants, the Cuban cuisines developed locally, from the influences and demographics specific to each area. Prep time = cook time. Recipe from www.tasteofcuba.com/courtesy of Kraft Foods and posted for ZWT5.

SERVES 8 , 8 cups (change servings and units)

Ingredients

1/2 cup olive oil
1/2 cup chopped fresh cilantro
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 teaspoons ground cumin
1 fresh jalapeno pepper, seeded and finely chopped
1 medium onion, fine dice
1/4 teaspoon dried oregano leaves
1 1/2 cups chopped claussen kosher dill pickles
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can chickpeas, drained and rinsed (garbanzo beans)
1 stalk celery, fine dice
1/2 red pepper, cut into 2-inch strips
2 green onions, sliced
1 tomato, chopped

Directions

1
Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
2
Add remaining ingredients; mix lightly.
3
Cover and refrigerate 2 hours or overnight.
4
Stir gently just before serving.
5
NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
6
SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.

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Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On Jun 4, 2009

This salad had a nice texture, and was very pretty. I added a small jalapeno, but thought it could have used more. I also upped the cumin a bit. Since BF doesn't like cilantro, I substituted parsely and added some coriander (which is just dried cilantro, but for some reason that doesn't bother him). I also reduced the olive oil to a tablespoon or two. It tasted better the next day Made for ZWT Chow Hounds.

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From: JackieOhNo!

On Jun 4, 2009

This was pretty easy and fast to put together, given the long list of ingredients. However, I found that is was not quite as flavorful as I would have liked. Maybe it is just a simple matter of adding salt and pepper to taste. I will definitely try this again, though. Made for ZWT5 by a Groovy GastroGnome.

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From: Studentchef

On Jun 2, 2009

For ZWT 5, the Dining Daredevils. This is so good. Despite the long list of ingredients, it was actually quick to make. I love the mix of everything in it, just wonderful.

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From: *Parsley*

On Jun 1, 2009

I LOVE this salad! Very addicting, and lowfat too! I made this exactly as written, but reduced the oil to 1/3 cup. I loved the crunchiness and tanginess from the pickles. This goes with anything from burgers and dogs to chicken to fishI think I could eat this everyday. I'll make this a lot over the summer. Thanx for posting!

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