Ensalada Guanajuato (Five Bean Salad Guanajuato)

Recipe Ingredients

1 cup	160g / 5.6oz	Pinto beans - drained or canned
		Cooked
1 cup	160g / 5.6oz	Black beans - drained, cooked
1		Garbanzo beans - drained (8-3/4 oz)
1		Cut green beans - drained (8 oz)
1 cup	160g / 5.6oz	Drained canned wax beans
1/2		Green pepper - cut in thin
1/4		Red onion - thinly sliced
6 tablespoons	90ml	Vegetable oil
3 tablespoons	45ml	Vinegar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Dried leaf oregano - crushed
1/8 teaspoon	0.6ml	Garlic powder
		Freshly ground black pepper
1		Tomato - chopped, drained
3 tablespoons	45ml	Mayonnaise

Recipe Instructions

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.

Source:
Better Homes and Gardens Mexican Cookbook 1977

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