*  Exported from  MasterCook  *

          ENSALADA GUANAJUATO (FIVE BEAN SALAD GUANAJUATO STYLE)

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Beans
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

  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
 


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