Mexi-Bean Ensalada - cooking recipe

Ingredients

1 lb. fresh green beans, cut into 1-inch pieces
1/2 c. diced red onion
1 medium red or green pepper, diced
1/3 c. Pace picante sauce
2 Tbsp. vegetable oil
1/2 tsp. salt
1/4 tsp. ground cumin
1 garlic clove, minced

Preparation

Cook beans in boiling salted water until crisp-tender, about 8 to 10 minutes. Combine with remaining ingredients; mix well. Cover and chill several hours, stirring occasionally.
To serve, toss to coat vegetables with marinade.
Makes 6 to 8 servings.