Ensalada Guanajuato (Five Bean Salad Guanajuato Style)

Course :	Beans
From:	HungryMonster.com
Serves:	6

Ingredients:

1	cup	drained or canned cooked -- pinto beans
1	cup	drained cooked black beans
1	can	garbanzo beans -- drained (8-3/4 oz)
8	ounces	cut green beans -- drained
1	cup	drained canned wax beans
1/2	medium	green pepper -- cut in thin
1/4	medium	red onion -- thinly sliced
6	tablespoons	vegetable oil
3	tablespoons	vinegar
1/2	teaspoon	salt
1/4	teaspoon	dried leaf oregano -- crushed
1/8	teaspoon	garlic powder
1	teaspoon	freshly ground black pepper
1	medium	tomato -- chopped, drained
3	tablespoons	mayonnaise

Preparation:

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.