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8 hrs 5 mins
Prep: 5 minutes
Cook: 8 hours
962 calories per serving view nutrition facts
6-8 servings
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| 1 | cup | pinto beans | canned, drained, cooked |
| 1 | cup | black beans | drained, cooked |
| 8 3/4 | oz | chickpeas (garbanzo beans) | canned, drained |
| 8 oz | green beans, canned | cut, drained | |
| 1 | cup | wax beans | canned, drained |
| 6 | tablespoons | vegetable oil | |
| 3 | tablespoons | vinegar | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | oregano leaves | dried, crushed |
| 1/8 | teaspoon | garlic powder | |
| 1/2 | each | green bell pepper | cut in thin strips |
| 1 | x | black pepper | freshly ground, to taste |
| 1/4 | each | red onion | thinly sliced |
| 1 | each | tomato | chopped, drained |
| 3 | tablespoons | mayonnaise |
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.
| % Daily Value* | |
| Total Fat 30.0g | 46% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 2120mg | 88% |
| Total Carbohydrate 144.0g | 48% |
| Dietary Fiber 30.0g | 122% |
| Sugars 3.0g | |
| Protein 33.0g | 67% |
| Vitamin A | 9% | Vitamin C | 62% | |
| Calcium | 22% | Iron | 51% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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