Try this Ensalada Guanajuato (Five Bean Salad Guanajua recipe, or contribute your own.

Preparing Time: 30 minutes
Total Time: 45 minutes
Served Person: 6

salads beans mexican mayo garbanzo bean garlic onion red onion oregano tomato green beans lunch lunch vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains eggs pescatarian

black pepper freshly ground
1/2 ts salt
1/8 ts garlic powder
6 tb vegetable oil
3 tb mayonnaise
1/2 green pepper, cut in thin
3 tb vinegar [i increased vinegar
1 cn (8-3/4 oz) garbanzo beans,
1/4 ts dried leaf oregano, crushed
1 tomato, chopped, drained
1 c drained canned wax beans
1/4 red onion, thinly sliced
1 c drained or canned cooked
1 cn (8 oz) cut green beans,
1 c drained cooked black beans

Carbohydrate 7.82466953703704 g
Cholesterol 3.822 mg
Fat 14.1000654166667 g
Fiber 1.58624719035184 g
Protein 1.6687787037037 g
Saturated Fat 1.41749663197454 g
Serving Size 1 1 Serving (41g)
Sodium 104.925425925926 mg
Sugar 6.2384223466852 g
Trans Fat 0.352311108276386 g
Calories 161 calories

salad

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

Ensalada Guanajuato (Five Bean Salad Guanajua

Ingredients

Nutrition facts