Cuban Bean Salad

• 1/2 cup olive oil
• 1/2 cup chopped cilantro
• 2 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2 Tbsp. white wine vinegar
• 2 tsp. ground cumin
• 1 fresh jalapeno 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 onions, sliced
• 1 tomato, 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.
4. Refrigerate 2 hours or overnight.
5. Stir gently just before serving.

olive oil, cilantro, lemon juice, white wine vinegar, ground cumin, jalapeno pepper, oregano, pickles, black beans, pinto beans, chickpeas, celery, red pepper, green onions, tomato

Taken from www.kraftrecipes.com/recipes/cuban-bean-salad-52289.aspx (may not work)