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Ensalada Guanajuato (Five Bean Salad Guanajuato Style)

Yields:6-8 servings
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Recipe Cooking TimePreparation5 minutes
Cooking8 hours
Ready In 8 hrs 5 mins

Ingredients

1 cup pinto beans canned, drained, cooked
1 cup black beans drained, cooked
8 3/4 oz chickpeas (garbanzo beans) canned, drained
8 oz green beans, canned cut, drained
1 cup wax beans canned, drained
6 tablespoons vegetable oil
3 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon oregano leaves dried, crushed
1/8 teaspoon garlic powder
1/2 each green bell pepper cut in thin strips
1 x black pepper freshly ground, to taste
1/4 each red onion thinly sliced
1 each tomato chopped, drained
3 tablespoons mayonnaise

Directions

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.

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CTK101

Member Review

*****

Shrimp and Feta Alla Grecque

Excellent!! A family favorite. With your recipe the flavor will be enhanced with an addition of 2-4 tsp of chopped garlic.

Reviewed by CTK101

 
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