Ensalada Guanajuato (Five Bean Salad Guanajuato Style)

-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

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

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,