Ensalada guanajuato (five bean salad guanajuato style)
Yield: 6 servings
Ingredients:
- 1 c Drained OR canned cooked 1/4 Red onion thinly sliced -pinto beans 6 tb Vegetable oil
- 1 c Drained cooked black beans 3 tb Vinegar [I increased vinegar
- 1 cn (8-3/4 oz) garbanzo beans -by 50 percent. K.B.] -drained 1/2 ts Salt
- 1 cn (8 oz) cut green beans
- 1/4 ts Dried leaf oregano crushed -drained 1/8 ts Garlic powder
- 1 c Drained canned wax beans Freshly ground black pepper
- 1/2 Green pepper
Instructions:
cut in thin 1 Tomato chopped drained -strips 3 tb Mayonnaise If cooking your own pinto and black beans cook until firm-tender 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 0-89586-038-4 Shared by: Karin Brewer Cooking Echo 5/93
