Ensalada Guanajuato (Five Bean Salad Guanajua Recipe

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Mexican Salad Recipes

Ingredients:

1 cup drained or canned cooked pinto bean, s
1 cup drained cooked black beans
1 can (8-3/4 oz) garbanzo beans, drained
1 can (8 oz) cut green beans, drained
1 cup drained canned wax beans
1/2 green pepper, cut in thin strips
1/4 red onion, thinly sliced
6 tbsp vegetable oil
3 tbsp vinegar [i increased vinegar by 50, percent. k.b.]
1/2 tsp salt
1/4 tsp dried leaf oregano, crushed
1/8 tsp garlic powder
1 freshly ground black pepper
1 tomato, chopped, drained
3 tbsp 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

Servings: 6

 

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