Cuban Bean Salad

• 1/2 cup olive oil
• 1/2 cup chopped cilantro
• 2 TBSP. lemon juice
• 2 TBSP. white wine vinegar
• 2-4 tsp. cumin
• 1 jalapeno, seeded and finely chopped
• 1/4 tsp dried oregano
• 1 and 1/2 cups chopped Claussen kosher dill pickles
• 1 15 oz. can black beans drained
• 1 15 oz. can pinto beans, drained
• 1 15 oz. can garbanzo beans, drained
• 1 stalk celery, sliced
• 1/2 red bell pepper, chopped
• 2 greenonions, sliced
• 1 tomato, seeded and chopped

1. Mix dressing ingredients, olive oil, cilantro, lemon juice, vinegar, cumin, jalapeno, and oregano in a large bowl. Add remaining salad ingredients to bowl and stir well. cover and refrigerate 2 hours or overnight.

olive oil, cilantro, lemon juice, white wine vinegar, cumin, jalapeno, oregano, kosher dill, black beans, pinto beans, garbanzo beans, celery, red bell pepper, greenonions, tomato

Taken from www.epicurious.com/recipes/member/views/cuban-bean-salad-50151915 (may not work)