Summer Tepary Bean Salad or Dip

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Summer Tepary Bean Salad

Boonville Barn Collective

Servings

8

Prep Time

20 minutes

Cook Time

1 hours

Cuisine

American

Category

Beans, Side dish

Our Tepary bean ode to Cowboy Caviar, I enjoy eating this with chips as a dip or by the heaping pile on my plate with a bunch of meat and veg off the grill. If you need help cooking dry beans on the stove, visit this page to learn more about how we cook them!

Summer Tepary Bean Salad

Ingredients

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    • 2 cups cooked Tan Tepary Beans

    • 1 - 2 pints of cherry tomato, halved

    • 1-3 mixed bell peppers, or a bag mini bell peppers, diced

    • 2 cups corn kernels, fresh or frozen

    • 2 cucumbers, diced

    • 1-2 cups of chopped and cooked Nopales cactus if available

    • Salt

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    • Red wine vinegar

    • Fresh or dried herbs (rosemary, thyme, basil, marjoram, or dried Italian herb blend)

    • 1-2 cloves of garlic, minced

    • Calabrian chile flakes

    • Olive oil

    • Tortilla chips for serving

    Directions

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      1. To cook the Tepary Beans, use a pressure cooker and cook under high pressure for 43 minutes. If you don’t have a pressure cooker, soak the Tepary beans overnight and see the link in the recipe description for how to cook them on the stove. Drain beans once they are cooked and cool them in the fridge.

      2. If you have fresh nopales available, make sure the spines have been cleaned off. In a medium pot, bring water to a boil. Chop the nopales into small pieces and add to the boiling water. Boil for 10 minutes. Drain the nopales of the water and rinse under cold water. This should remove any slimy texture.

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      1. This dressing “recipe” is really a non-recipe as I’m not the best at actually measuring ingredients for dressings! But I have faith that you’ll be able to figure it out.

      2. In a jar, combine some red wine vinegar, herbs, chile flakes, and garlic. Add 2x the amount of olive oil that you have of vinegar. Put a lid on the jar and shake well to combine. Taste and adjust ingredients depending on how strong you’d like herbs or vinegar, etc.

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      1. In a large bowl, combine drained tepary beans, diced tomato, diced bell pepper, diced cucumber, cooked and diced nopales, and corn. Mix well and season well with salt.

      2. Pour in dressing and mix well to combine. Taste to adjust salt and dressing levels.

      3. Eat with tortilla chips.