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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