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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. cup olive oil
2. cup fresh cilantro (chopped)
3. tbsp fresh lemon juice
4. tbsp white wine vinegar
5. tsp ground cumin
6. jalapeno pepper (fresh jalapeno pepper seeded and finely chopped)
7. onion (fine dice)
8. tsp dried oregano (leaves)
9. cup dill pickles (chopped claussen kosher)
10. oz black beans (drained and rinsed)
11. oz pinto beans (drained and rinsed)
12. oz chickpeas (drained and rinsed garbanzo beans)
13. stalk celery (fine dice)
14. red pepper (cut into 2-inch strips)
15. green onions (sliced)
16. tomato (chopped)
17. Directions
18. Mix oil, cilantro. lemon juice, vinegar, cumin, jalapeno pepper and oregano in large bowl until well blended.
19. Add remaining ingredients; mix lightly.
20. Cover and refrigerate 2 hours or overnight.
21. Stir gently just before serving.
22. NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.
23. SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.
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