Name: Summer Tepary Bean Salad or Dip
Prep time: 20 min
Total time: 20 min
Ingredients: 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; 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

This summer, I went over to a friend's house for dinner where she and her husband made a "Mixed Grill". We had gochujang rib steak, Grilled Chicken, sausages, corn on the cob, and grilled bell peppers. I wanted to bring something to complement the warmth of things coming off the grill and decided to throw together a version of Cowboy Caviar that uses Tepary Beans.

I had already cooked tan tepary beans (43 minutes in my pressure cooker) and threw together a bunch of other vegetables I had in the fridge. Nacho had given me Nopales (prickly pear cactus paddles) a few days before so I prepped those and added them as well. Finished off with an herby red wine vinaigrette, this dish was so good on my plate next to a bunch of grilled things. I ate it with chips as a dip and also just with a spoon after heaping a few more piles on my plate.

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Summer Tepary Bean Salad or Dip

Rated 5.0 stars by 1 users

Prep Time

20 minutes

While this is a recipe where you'll have to choose the final ingredient quantities yourself, it's really forgiving and a great way to use up summer produce that you have. If you need help cooking dry beans on the stove, visit this page to learn more about how we cook them!

Ingredients

For The Salad

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

For The Dressing

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

For prepping beans and nopales

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.
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.

For the Dressing

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.
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.

For the Salad/Dip

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.
Pour in dressing and mix well to combine. Taste to adjust salt and dressing levels.
Eat with tortilla chips.

Summer Tepary Bean Salad or Dip

Summer Tepary Bean Salad or Dip

Category

Prep Time

Ingredients

For The Salad

For The Dressing

Directions

For prepping beans and nopales

For the Dressing

For the Salad/Dip