Ensalada Guanajuato (Five Bean Salad Guanajuato Style)
Yield
6 servingsPrep
5 minCook
8 hrsReady
Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pinto beans
canned, drained, cooked |
|
| 1 | cup |
black beans
drained, cooked |
|
| 8 ¾ | oz |
chickpeas (garbanzo beans)
canned, drained |
*
|
| 8 oz |
green beans, canned
cut, drained |
* | |
| 1 | cup |
wax beans
canned, drained |
* |
| 6 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
vinegar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
oregano
dried, crushed |
|
| ⅛ | teaspoon |
garlic powder
|
|
| ½ | each |
green bell peppers
cut in thin strips |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| ¼ | each |
red onion
thinly sliced |
|
| 1 | each |
tomatoes
chopped, drained |
|
| 3 | tablespoons |
mayonnaise
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pinto beans
canned, drained, cooked |
|
| 237 | ml |
black beans
drained, cooked |
|
| 8.8 | oz |
chickpeas (garbanzo beans)
canned, drained |
*
|
|
green beans, canned
cut, drained |
* | ||
| 237 | ml |
wax beans
canned, drained |
* |
| 9E+1 | ml |
vegetable oil
|
|
| 45 | ml |
vinegar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
oregano
dried, crushed |
|
| 0.6 | ml |
garlic powder
|
|
| 0.5 | each |
green bell peppers
cut in thin strips |
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 0.3 | each |
red onion
thinly sliced |
|
| 1 | each |
tomatoes
chopped, drained |
|
| 45 | ml |
mayonnaise
|
|
Directions
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.
