Cuban Bean Salad

• 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 tomatoes, chopped

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.

olive oil, fresh cilantro, lemon juice, white wine vinegar, ground cumin, jalapeno pepper, onion, oregano, claussen kosher dill pickles, black beans, pinto beans, chickpeas, celery, red pepper, green onions, tomatoes

Taken from www.food.com/recipe/cuban-bean-salad-372787 (may not work)