Nicaraguan Mixed Vegetable Salad

Ingredients

• 1 x 8-ounce can red kidney beans
• 1 x 8-ounce can cut green beans
• 4 cup shredded cabbage
• 2 med tomatoes, cut into wedges.
• 1/3 cup salad oil
• 1/4 cup cider vinegar
• 1/2 tsp Sugar
• 1/4 tsp chili powder
• 1 med avocado

Directions

1. Drain kidney beans and green beans. In a large salad bowl toss together kidney beans, green beans, cabbage and tomato wedges.
2. For dressing, in screw-top jar combine salad oil, vinegar, Sugar, chili powder and 1/4 teaspoon salt. Cover and shake to mix well. Pour over vegetables; toss gently to coat. Cover and chill several hours or overnight. Peel, seed and chop avocado, add to salad before serving.
3. Makes 6 to 8 servings.