Serves: 4
Total Calories: 213
In a small jar, combine the oil, vinegar, garlic, chili powder, and oregano. Fit with a tight lid and shake vigorously to blend. In a large bowl, combine remaining ingredients, except lettuce. Pour oil mixture over bean mixture, cover, and refrigerate at least 2 hours. To serve, arrange lettuce leaves on a plate and spoon salad over the leaves.
This Ensalada de Frijoles (Bean Salad) recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.
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