Cuban Bean Salad - cooking recipe

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

Preparation

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.