Recipes from Mexico :: Mexican Salads and Dressings
Yields 8 servings. 1 can green beans
1 can garbanzo beans
1 can kidney beans
1 c. chopped green bell pepper
1/2 c. chopped red onion
1 c. cider vinegar
1 c. sugar
1 1/2 tsp. salt
1/2 tsp. pepper
3/4 c. canola (or other vegetable) oil
1 envelope taco seasoning mix Drain all canned beans. Combine with green pepper and onion. Set aside. Combine remaining ingredients, except taco seasoning. Pour over vegetables, mixing well. Cover and marinate in refrigerator overnight or 24 hours, stirring occasionally. Drain, reserving a small amount of marinade. Stir taco seasoning into reserved marinade. Toss with salad ingredients.
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