Recipe: Rancho Salad (bean salad with chiles and olives, 1960's)

RANCHO SALAD
"Bean salad with kidney beans, white beans and chick peas."

FOR THE DRESSING:
2 cloves garlic
1 teaspoon salt
3 to 4 tablespoons vinegar
FOR THE SALAD:
1 (1 pound) can kidney beans, rinsed and drained
1 (19 ounce) can white beans or cannolinl beans, rinsed and drained
1 (1 pound) can chick peas, rinsed and drained
2 onions, coarsely chopped
2 green onions, coarsely chopped
3 pimientos, chopped
3 stalks celery, chopped
12 to 18 stuffed olives, sliced
1/3 cup chopped fresh parsley
2 canned green chilies, chopped
FOR SERVING:
Greens
Sliced tomatoes
1 teaspoon freshly ground black pepper

Combine the ingredients for the dressing; set aside.

Combine all ingredients for the salad; toss with the Dressing. Allow the salad to mellow for an hour or two in the refrigerator.

Serve on a bed of greens with a garnish of sliced tomatoes.

Makes 6-8 servings
Source: Vintage magazine pull-out: The Collector's Cookbook, Summer Cook Book - Cold Main Dishes, Woman's Day Kitchen #90, Woman's Day Magazine, July 1964