Categories: Salads, Beans, Mexican 
      Yield: 6 servings 
  
      1 c  Drained OR canned cooked          1/4    Red onion, thinly sliced 
           -pinto beans                        6 tb Vegetable oil 
      1 c  Drained cooked black beans          3 tb Vinegar [I increased vinegar 
      1 cn (8-3/4 oz) garbanzo beans,               -by 50 percent. K.B.] 
           -drained                          1/2 ts Salt 
      1 cn (8 oz) cut green beans,           1/4 ts Dried leaf oregano, crushed 
           -drained                          1/8 ts Garlic powder 
      1 c  Drained canned wax beans                 Freshly ground black pepper 
    1/2    Green pepper, cut in thin           1    Tomato, chopped, drained 
           -strips                             3 tb Mayonnaise 
  
  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