Recipe - Ensalada Guanajuato (Five Bean Salad Guanajua

1 cup Drained OR canned cooked
pinto beans
1 cup Drained cooked black beans
1 cn (8Three fourths oz) garbanzo beans,
drained
1 cn (8 oz) cut green beans,
drained
1 cup Drained canned wax beans
One half Green pepper, cut in thin
strips
One fourth Red onion, thinly cut or sliced up
6 tablespoon Vegetable oil
3 tablespoon Vinegar [I increased vinegar
by 50 percent. K.B.]
One half teaspoon Salt
One fourth teaspoon Dried leaf oregano, crushed
1/8 teaspoon Garlic powder
Freshly ground black pepper
1 Tomato, chopped, drained
3 tablespoon Mayonnaise

If cooking your own pinto and black beans, cook until firmtender and not
mushy. Combine pinto beans, black beansm garbanzo beans, green beans and
wax beans in a large bowl. Add green pepper and red onion. In a small bowl,
mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste.
Pour over salad and toss gently but thoroughly. Cover and refrigerate
overnight. Just before serving, add tomatoes and mayonnaise. Toss until
well blended.

Makes 6 to 8 servings.

From: MEXICAN COOKERY by Barbara Hansen, HP Books, Tucson, 1980. ISBN
0895860384 Shared by: Karin Brewer, Cooking Echo, 5/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini