Pueblo Bean Salad

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Pueblo Bean Salad

 

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 (or alternative sweetener)

1/2 cup cider vinegar (or lemon/lime juice)

2 teaspoons red chili powder

1 teaspoon salt

1 teaspoon oregano

1/2 cup 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.

 

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