Ensalada Guanajuato (five Bean Salad Guanajua

Church attendance is infected with a malaise of conditional loyalty which has produced an army of ecclesiastical hitchhikers. The hitchhiker's thumb says, 'You buy the car, pay for repairs and upkeep and insurance, fill the car with gas – and I'll ride with you. But if you have an accident, you are on your own! And I'll probably sue.' So it is with the credo of so many of today's church attenders: 'You go to the meetings and serve on the boards and committees, you grapple with the issues and do the work of the church and pay the bills – and I'll come along for the ride. But if things do not suit me, I'll complain and probably bail out-my thumb is always out for a better ride.'

Kent Hughes

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

INGREDIENTS

1	c	Drained OR canned cooked
		pinto beans
1	c	Drained cooked black beans
1		8-3/4 oz garbanzo beans
		drained
1		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	T	Vegetable oil
3	T	Vinegar [I increased vinegar
		by 50 percent. K.B.]
1/2	t	Salt
1/4	t	Dried leaf oregano, crushed
1/8	t	Garlic powder
		Freshly ground black pepper
1		Tomato, chopped drained
3	T	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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