Caribbean flavors update three-bean salad in this zesty dish made with black, pinto and garbanzo beans and a cumin, jalapeño and cilantro vinaigrette.
What You Need
Original recipe yields 8 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, 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 onion s, sliced
1 tomato, chopped
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Let's Make It
Mix oil, cilantro, lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
Add remaining ingredients; mix lightly. Cover. Refrigerate 2 hours or overnight. Stir gently just before serving.
Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
Substitute lime juice for lemon juice.
A Taste of Nutrition
This easy and delicious salad is a real winner. The beans contain fiber and the peppers provide a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.