Title: Pueblo Feast Day Bean Salad
Categories: Amerind Salad
Yield: 8 Servings

2	c	Pinto beans; cooked
2	c	Black turtle beans; cooked
2	c	Green beans; cooked
2	lg	Onions; very thinly sliced
1	lg	Green bell pepper; thinly
		. sliced
1	lg	Red bell pepper; thinly
		. sliced
3	cl	Garlic; finely diced
1/2	c	Honey
1/2	c	Apple cider vinegar
2	ts	Red chili; finely ground
1	ts	Salt
1/2	c	Epazote, cilantro or oregano
		. finely chopped
1/2	c	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

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