| 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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