Ensalada Guanajuato Five Bean Salad Guanajuato

Serving Size : 6
Ingredients

for prepare Ensalada Guanajuato Five Bean Salad Guanajuato

:

Amount	Measure	Ingredient - Preparation Method
1	cup	pinto beans - drained or canned
cooked ensalada guanajuato five bean salad guanajuato
1	cup	black beans - drained, cooked
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
1		tomato - chopped, drained
3	tablespoons	mayonnaise

If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beans, 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.

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