Mexican Bean Salad

Ingredients

cut green beans red kidney or pinto beans garbanzos or chick peas onion green pepper vinegar water vegetalbe oil sugar oregano garlic clove

Procedure

1 c. cut green beans  (16 oz. can) 3/4 c. red kidney or pinto beans  (15 oz. can)  7/8 c. garbanzos or chick peas (15 oz. can) 1/4 c. finely chopped onion 1/4 c. chopped green pepper 3 T. vinegar 1/4 c. water 1 T. vegetable oil 2 tsp. sugar 1/4 tsp. oregano 1 garlic clove Combined drained beans, onion, and green pepper.  Mix vinegar, water, oil, sugar, oregano, and garlic clove.  Pour over beans.  Toss to mix. Cover and chill about 4 hours or overnight before serving.  Remove garlic clove.

Serving Information

• Serves: 6.000000000