Best 4 Cuban Bean Salad Recipes

Cuban Bean Salad is a refreshing and flavorful dish that combines the goodness of beans, vegetables, and a tangy vinaigrette dressing. This classic salad is a staple in Cuban cuisine and is often served as a side or main course. It can be prepared using canned or dried beans, making it a convenient and versatile dish. In this article, we present two delicious Cuban Bean Salad recipes that offer a taste of Cuban culinary heritage. The first recipe is a traditional Cuban Bean Salad made with black beans, while the second recipe is a vibrant Three Bean Salad that incorporates black beans, kidney beans, and garbanzo beans. Both salads are complemented by a tangy vinaigrette dressing made with fresh lime juice, olive oil, and zesty herbs. Get ready to tantalize your taste buds as we guide you through the simple steps to create these delectable Cuban Bean Salads in your own kitchen.

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CUBAN BEAN SALAD

Cuban Bean Salad image

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines and closely resembles that of other Caribbean nations such as Puerto Rico, Dominican Republic, and Panama of Central America. While various parts of the island were influenced by many different immigrants, the Cuban cuisines developed locally, from the influences and demographics specific to each area. Prep time = cook time. Recipe from www.tasteofcuba.com/courtesy of Kraft Foods and posted for ZWT5.

Provided by kitty.rock

Categories Black Beans

Time 10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 16

Ingredients

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

Steps:

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.

CUBAN BLACK BEAN SALAD

Cuban Black Bean Salad image

Make and share this Cuban Black Bean Salad recipe from Food.com.

Provided by Vicki in AZ

Categories Black Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1/2 cup yellow bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 celery, chopped
2 tablespoons red onions, chopped
1 tablespoon chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 clove garlic, crushed
1/4 teaspoon ground cumin
3 tablespoons extra virgin olive oil

Steps:

Toss together beans, yellow and red peppers, celery, onion and parsley.
Whisk together lemon juice, olive oil, garlic& cumin and toss into bean mixture.

CUBAN ORANGE BLACK BEAN SALAD

CUBAN ORANGE BLACK BEAN SALAD image

Categories Bean Vegetarian

Yield 6 servings

Number Of Ingredients 8

Ingredients

4 seedless oranges
1 Tbs. olive oil
2/3 cup diced red onion
3 medium garlic cloves
1/4 tsp. brown sugar
3 cups cooked black beans (two cans, rinsed and drained)
Finely grated zest and juice of one orange
Salt and pepper

Steps:

Add beans, orange zest, juice, and sugar stirring to dissolve sugar. Season with salt and pepper, cook for 4 minutes. Add orange pieces and stir to recombine. Cut remaining oranges into rounds and cut away the rinds. Serve beans on orange slices

CUBAN BEAN SALAD

CUBAN BEAN SALAD image

Categories Salad Bean Side No-Cook Quick & Easy High Fiber

Yield 10-12 servings

Number Of Ingredients 15

Ingredients

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

Steps:

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.

Tips:

Use a variety of beans. This will give your salad a more complex flavor and texture.
Cook the beans properly. Be sure to soak the beans overnight before cooking. This will help them cook evenly and prevent them from becoming tough.
Use fresh, flavorful vegetables. This will make your salad more vibrant and delicious.
Don't skimp on the dressing. The dressing is what brings all the flavors of the salad together. Be sure to use a flavorful dressing that you enjoy.
Serve the salad chilled. This will help the flavors to meld together and make the salad more refreshing.

Conclusion:

Cuban bean salad is a delicious, refreshing, and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give Cuban bean salad a try!

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