Pueblo Festival Bean Salad Recipe

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Pueblo Festival Bean Salad

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

2 cups cooked pinto beans
2 cups cooked black beans
2 cups cooked green beans
2 large onions very thinly sliced
1 large red bell pepper thinly sliced
1 large green bell pepper thinly sliced
3 cloves garlic finely diced
1/2 cup honey or sugar
1/2 cup cider vinegar
2 teaspoons red chili powder or Zip
1 teaspoon salt
1 teaspoon oregano
1/2 cup olive oil

Combine first 6 ingredients in large bowl. Combine all other ingredients except oil in small bowl; blend well. Stir in oil, blend thoroughly, pour over bean mixture. Toss, cover and refrigerate for 2 hours or more before serving.

Recipe created 1999-11-02.