Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Drained OR canned cooked 1/4 Red onion, thinly sliced
-pinto beans 6 tb Vegetable oil
1 c Drained cooked black beans 3 tb Vinegar [I increased vinegar
1 cn (8-3/4 oz) garbanzo beans, -by 50 percent. K.B.]
-drained 1/2 ts Salt
1 cn (8 oz) cut green beans, 1/4 ts Dried leaf oregano, crushed
-drained 1/8 ts Garlic powder
1 c Drained canned wax beans Freshly ground black pepper
1/2 Green pepper, cut in thin 1 Tomato, chopped, drained
-strips 3 tb Mayonnaise

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

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