Ensalada Guanajuato (five Bean Salad Guanajua Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Drained OR canned cooked pinto beans,
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,
Freshly ground black pepper,
1: Tomato, chopped, drained
3 tbsp: Mayonnaise,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp