Cuban Bean Salad

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 and refrigerate 2 hours or overnight.

4. Stir gently just before serving.

5. NOTE: Salad may be prepared the day ahead. Cover and refrigerate until ready to serve.

6. SUBSTITUTE: Lime juice may be substituted for lemon juice if desired.

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Nutrient	Quantity
Total fats	133.2953 g
Protein	131.3767 g
Carbohydrates	409.0768 g
Energy	3265.0535 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.1405 g
Water	801.18 g
Aspartic acid	15.4229 g
Calcium, Ca	846.2752 mg
Lutein + zeaxanthin	1890.8079 g
Fiber, total dietary	92.8773 g
Fatty acids, total saturated 22:0	0.1423 g
Carotene, beta	5205.1475 g
Niacin	13.0692 mg
Vitamin A, RAE	447.2041 g
Arginine	9.9642 g
Riboflavin	1.5013 mg
Tocopherol, beta	0.1507 mg
Fatty acids, total polyunsaturated 15:0	0.0031 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0353 g
Fatty acids, total saturated 20:1	0.3448 g
Glutamic acid	22.0723 g
Stigmasterol	0.24 mg
Sodium, Na	1923.3915 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4063 g
Total lipid (fat)	133.2953 g
Manganese, Mn	67.9639 mg
Fructose	9.3898 g
Proline	5.2995 g
Fatty acids, total saturated 16:0	15.079 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0683 g
Sucrose	1.4986 g
Choline, total	534.3916 mg
Sugars, total	58.7415 g
Serine	6.6577 g
Fatty acids, total saturated 10:0	0.024 g
Fatty acids, total saturated 18:0	2.5069 g
Vitamin B-6	3.0699 mg
Selenium, Se	11.1745 g
Ash	27.5229 g
Fatty acids, total saturated 18:1 undifferentiated	82.1555 g
Pantothenic acid	8.6014 mg
Phenylalanine	6.8426 g
Beta-sitosterol	0.16 mg
Copper, Cu	4.7782 mg
Betaine	0.5054 mg
Thiamin	4.3763 mg
Methionine	1.7848 g
Iron, Fe	33.3565 mg
Carbohydrate, by difference	409.0768 g
Phosphorus, P	1979.4959 mg
Folate, total	3112.1256 g
Tocopherol, gamma	1.1673 mg
Fatty acids, total saturated 4:0	0.0002 g
Lycopene	5747.7811 g
Alanine	5.4213 g
Valine	6.0052 g
Fatty acids, total saturated 18:2 undifferentiated	19.9522 g
Glycine	5.1533 g
Carotene, alpha	260.7185 g
Glucose (dextrose)	9.0448 g
Fatty acids, total saturated 14:0	0.0516 g
Zinc, Zn	20.3094 mg
Isoleucine	5.5303 g
Tocopherol, delta	0.0006 mg
Fatty acids, total saturated 12:0	0.012 g
Fatty acids, total polyunsaturated	22.0925 g
Fatty acids, total saturated 14:1	0.0034 g
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	9.5712 g
Tocotrienol, alpha	0.0738 mg
Vitamin A, IU	9019.377 IU
Folate, DFE	3112.1256 g
Tryptophan	1.39 g
Vitamin C, total ascorbic acid	99.8871 mg
Phytosterols	307.9432 mg
Fatty acids, total polyunsaturated 16:1 c	0.003 g
Galactose	0.3072 g
Fatty acids, total polyunsaturated 18:1 c	0.0282 g
Fatty acids, total saturated 20:0	0.4501 g
Tyrosine	3.3782 g
Vitamin K (phylloquinone)	430.4708 g
Fatty acids, total saturated	18.2975 g
Histidine	3.5195 g
Fatty acids, total monounsaturated	84.0461 g
Threonine	5.0747 g
Folate, food	3112.1256 g
Fatty acids, total polyunsaturated 17:0	0.0253 g
Fatty acids, total polyunsaturated 24:0	0.0028 g
Cryptoxanthin, beta	88.2612 g
Vitamin E (alpha-tocopherol)	20.9291 mg
Magnesium, Mg	835.0758 mg
Lysine	8.62 g
Potassium, K	7967.7243 mg
Cystine	1.5564 g
Fluoride, F	73.4724 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	0.5 cup	954.72	0	108
Onion	1	44	10.274	0.11
Tomato	1	40.2099	8.6898	0.4468
Celery	1 stalk	10.24	1.9008	0.1088
cilantro	0.5 cup	1.84	0.2936	0.0416
Green Onion	2	38.34	8.1508	0.6674
red pepper	0.5	0.625	0.1377	0.0069
jalapeno pepper	1	1.6312	0.3656	0.0208
cumin	2 teaspoons	15.75	1.8581	0.9353
white wine vinegar	2 tablespoons	0	0	0
pinto bean	1 can	0	0	0
chickpea	1 can	1133.4333	188.7556	18.1109
black bean	1 can	991.8141	181.3769	4.1301
oregano leaf	0.25 teaspoon	0	0	0
kosher dill pickle	1.5 cups	25.74	5.1694	0.6435