Name: Ensalada Guanajuato (Five Bean Salad Guanajua
Ingredients: 1 c Drained OR canned cooked pinto beans; 1 c Drained cooked black beans; 1 cn (8-3/4 oz) garbanzo beans, drained; 1 cn (8 oz) cut green beans, drained; 1 c Drained canned wax beans; 1/2 Green pepper, cut in thin strips; 1/4 Red onion, thinly sliced; 6 tb Vegetable oil; 3 tb Vinegar [I increased vinegar by 50 percent. K.B.]; 1/2 ts Salt; 1/4 ts Dried leaf oregano, crushed; 1/8 ts Garlic powder; Freshly ground black pepper; 1 Tomato, chopped, drained; 3 tb Mayonnaise

The saints in heaven…will not be so enlarged as to be capable of contemplating at once, or in detail, the whole excellence of His nature. To comprehend infinite perfection, they must become infinite themselves. Even in Heaven, their knowledge will be partial, but at the same time their happiness will be complete, because their knowledge will be perfect in this sense, that it will be adequate to the capacity of the subject, although it will not exhaust the fullness of the object. We believe that it will be progressive, and that as their views expand, their blessedness will increase. But it will never reach a limit beyond which there is nothing to be discovered, and when ages after ages have passed away, He will still be the incomprehensible God.

John Dick

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables	Mexican	Salads, Beans, Mexican	6	Servings

INGREDIENTS

1	c	Drained OR canned cooked pinto beans
1	c	Drained cooked black beans
1	cn	(8-3/4 oz) garbanzo beans, drained
1	cn	(8 oz) cut green beans, drained
1	c	Drained canned wax beans
1/2		Green pepper, cut in thin strips
1/4		Red onion, thinly sliced
6	tb	Vegetable oil
3	tb	Vinegar [I increased vinegar by 50 percent. K.B.]
1/2	ts	Salt
1/4	ts	Dried leaf oregano, crushed
1/8	ts	Garlic powder
		Freshly ground black pepper
1		Tomato, chopped, drained
3	tb	Mayonnaise

INSTRUCTIONS

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

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