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Pueblo Feast Day Bean Salad

native, salads

2 cup pinto beans; cooked
2 cup black turtle beans; cooked
2 cup green beans; cooked
2 large onions; very thinly sliced
1 large green bell pepper; thinly
1 . sliced
1 large red bell pepper; thinly
1 . sliced
3 centiliter garlic; finely diced
1/2 cup honey
1/2 cup apple cider vinegar
2 teaspoon red chili; finely ground
1 teaspoon salt
1/2 cup epazote, cilantro or oregano
1 . finely chopped
1/2 cup oil

Combine the first six ingredients in a large bowl. Combine all the other ingredients except the oil in a smaller bowl; blend well. Stir in the oil into the smaller bowl, blending thoroughly, then pour this dressing evenly over the bean mixture. Toss this salad to blend well. To mingle the flavors, cover and refrigerate for 2 hours or more before serving. Makes about 8 to 10 servings. "Enduring Harvests: Native American Foods & Festivals for Every Season" by E. Barrie Kavasch The Globe Pequot Press, Old Saybrook, Connecticut ISBN = 1-56440-737-3 Scanned and formatted for you by The WEE Scot -- paul macGregor

Yield: 8 servings

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