Directions:
- Cup olive oil
- Cup fresh cilantro (chopped)
- Tbsp fresh lemon juice
- Tbsp white wine vinegar
- Tsp ground cumin
- Jalapeno pepper (fresh jalapeno pepper seeded and finely chopped)
- Onion (fine dice)
- Tsp dried oregano (leaves)
- Cup dill pickles (chopped claussen kosher)
- Oz black beans (drained and rinsed)
- Oz pinto beans (drained and rinsed)
- Oz chickpeas (drained and rinsed garbanzo beans)
- Stalk celery (fine dice)
- Red pepper (cut into 2-inch strips)
- Green onions (sliced)
- Tomato (chopped)
- Directions
- Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
- Add remaining ingredients; mix lightly.
- Cover and refrigerate 2 hours or overnight.
- Stir gently just before serving.
- NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
- SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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