THREE BEAN SALAD, GARBANZO SALAD, GREEN BEAN SALAD, & JALAPENO SPREAD

Today I am going to be posting 4 quick recipes from the Mexican Cookin' Postcard book. They are quick and easy and you will like them. :)

THREE BEAN SALAD

1 - 15oz. can Pinto Beans
1 - 15 oz. can green beans
1 - 15 oz. can yellow beans
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/4 cup sugar
1/4 cup vinegar
1/4 cup salad oil
2 tablespoons hot chili sauce
1 teaspoon salt
1 teaspoon black pepper

Place vegetables in large container with cover. Combine remaining ingredients, mixing wello. Pour over vegetables. Chill in refrigerator at least 4 hours before serving.
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GARBANZO SALAD

1 15-oz. can Garbanzos, drained
4 green onions chopped
1/4 cup chopped parsley
1 4- oz. jar pimientos, chopped
1/4 cup vinegar
2 tablespoons salad oil
1 tablespoon salt
1/2 teaspoon sugar
2 teaspoons chili sauce
1/2 teaspoon black pepper

Combine all ingredients. Refrigerate in covered dish at least 2 1/2 hours before serving. Serves 5.
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GREEN BEAN SALAD

1 can whole green beans
1 clove garlic
1/2 cup olive oil
Juice of 2 lemons

Drain water from string beans. Place in bowl, cover with lemon juice, minced garlic, and olive oil. Cover dish and let stand for two hours in refrigerator. Serve on lettuce leaves, using same dressing in which the beans have been marinated. Little paprika improves flavor of dressing.
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JALAPENO SPREAD

5 jalapeno peppers
1 lb. sharp cheddar cheese
1 large onion
3 cloves garlic
1 1/4 cup mayonnaise

Remove tops and seed from peppers. Put first four ingredients through a food grinder. Mix in mayonnaise. Store in covered crock in refrigerator until ready to serve.
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