Ensalada Guanajuato Five Bean Salad Guanajuato Style
Serving Size : 6
Ingredients for prepare Ensalada Guanajuato Five Bean Salad Guanajuato Style
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | drained or canned cooked - pinto beans |
| 1 | cup | drained cooked black beans |
| 1 | can | garbanzo beans - drained (8-3/4 oz) |
| 1 | can | cut green beans - drained (8 oz) |
| 1 | cup | drained canned wax beans |
| 1/2 | | green pepper - cut in thin |
| 1/4 | | red onion - thinly sliced |
| 6 | tablespoons | vegetable oil |
| 3 | tablespoons | vinegar |
| 1/2 | teaspoon | salt |
| 1/4 | teaspoon | dried leaf oregano - crushed |
| 1/8 | teaspoon | garlic powder |
freshly ground black pepper
ensalada guanajuato five bean salad guanajuato style |
| 1 | | tomato - chopped, drained |
| 3 | tablespoons | mayonnaise |
recipe Ensalada Guanajuato Five Bean Salad Guanajuato Style
If cooking your own pinto and black beans, cook until firm-tender
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and not mushy. Combine pinto beans, black beans, garbanzo beans, green beans and wax beans in a large
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bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black
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pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just
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before serving, add tomatoes and mayonnaise. Toss until well blended.
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