Ensalada Guanajuato

Ingredients

260 gr black beans
250 gr green beans
260 gr wax beans
1/2 slices green pepper
1/4 slices onion
90 ml vegetable oil
45 ml vinegar i increased vinegar
50 percen k
1 gr salt
1 gr leaf oregano
1 gr garlic powder
1 black pepper
1 tomato
45 ml mayonnaise

Instructions

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.