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Ingredients Jump to Instructions ↓

  1. 1 cup drained or canned cooked -- pinto beans

  2. 1 cup drained cooked black beans

  3. 1 can garbanzo beans -- drained (8-3/4 oz)

  4. 1 can cut green beans -- drained (8 oz)

  5. 1 cup drained canned wax beans

  6. 1/2 green pepper -- cut in thin

  7. 1/4 red onion -- thinly sliced

  8. 6 tablespoons vegetable oil

  9. 3 tablespoons vinegar

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon dried leaf oregano -- crushed

  12. 1/8 teaspoon garlic powder freshly ground black pepper

  13. 1 tomato -- chopped, drained

  14. 3 tablespoons mayonnaise

Instructions Jump to Ingredients ↑

  1. Preparation : 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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