Summer is the perfect time to gather with friends and family for outdoor activities, and what better way to bring everyone together than with a colorful salad? This recipe for vegan Tepary Bean Salad with cumin vinaigrette is refreshing and tasty, making it the perfect addition to any summer gathering!
Whether you're having a summer backyard party or a cozy night at home, this Tepary Bean Salad will surely hit the spot! It's packed with flavor and nutrients and is perfect to bring to a potluck and feed a crowd.
Are you looking for the perfect summery main dish salad or side dish to complete your dinner? Look no further than this delicious Tepary Bean Salad recipe!
The tepary bean is a delightful addition to any salad or dish. With its thick outer shell, rich nutty flavor, and creamy texture, this legume has recently gained popularity as an ingredient for salads and other recipes. We love this vegetarian bean salad as a main dish.
What are tepary beans?
The Stotoah Bavi, also known as the white tepary bean, has been a vital sustenance source for the Sonoran Desert's O'odham people for centuries. This ancient superfood has garnered high praise for its nutritional value.
Tepary beans are sourced from wild species of drought-tolerant beans that grow in the Sonoran Desert and have been cultivated by the Akimel O’odham and Tohono O’odham, indigenous peoples and Native Americans of the Sonoran Desert, for over a thousand years.
These beans continue to be grown on reservation lands with limited irrigation along the Gila River and in arroyos, where they receive summer rainfall.
What do tepary beans taste like?
The brown tepary bean has a savory and slightly nutty flavor that is distinctive and enjoyable. It maintains its shape and firmness even when cooked, yet it is also tender and produces a thin gravy, making it an ideal ingredient for soups, stews, dips, and spreads.
Tepary beans have a superior taste and are richer in fiber and protein than most other beans while boasting a low glycemic index.
They are revered for their unique and delectable flavor profile, balancing natural sweetness with savory notes and a creamy texture.
Here are the fresh ingredients you can find at the market or grocery store to make this recipe:
- White tepary beans, brown tepary beans, and black-eyed peas form the base for this recipe. Cook your own as I did, or use canned beans. I cook beans ahead of time and store them in the freezer, so they're ready whenever I need them. I found tepary beans at Whole Foods in Arizona; you can find them online at Native Seeds, Ramona Farms, Tocabe, or Rancho Gordo. I have yet to order these beans from these sellers, but I thought it would be helpful to share these resources.
- Red bell pepper - for color, crunch, and Vitamin C, a powerful antioxidant that boosts the immune system, has an anti-inflammatory effect, and fights cell damage. Use any color of bell pepper you like.
- Cherry tomatoes - these are a great source of Vitamin C and lycopene. Any fresh and ripe cherry tomatoes will do; I love the colors the rainbow mix adds to this bean salad.
- Corn - I used thawed frozen corn, although you can use fresh corn off the cob. I've also tried roasted corn which is delicious in this recipe.
- Jalapeno - instead of fresh jalapeno, you can try roasted Hatch chile, which I keep in the freezer year-round.
- Red onion - for a flavorful bite and color. It contains an antioxidant called quercetin, which boosts the immune system and fights inflammation.
- Green onion - for flavor and color.
- Extra-virgin olive oil - use your favorite high-quality olive oil.
- Fresh lemon juice and fresh lime juice - do not use concentrate or the kind that comes in those plastic lemons or limes!
- Avocado - optional; choose a ripe Haas avocado. Chop it and add it immediately before serving.
See the recipe card for quantities.
How to make Tepary Bean Salad
I'll walk you through the easy steps to make this healthy salad, which showcases the rich and nutty flavors of tepary beans paired with fresh and colorful vegetables.
It's simple to make this Tepary Bean Salad - here are the simple steps to make this bean salad:
- Cook the beans
- Prep the vegetables
- Make the dressing
- Combine the ingredients
- Chill the Tepary Bean Salad
Cook the Tepary Beans and the Black-eyed Peas
The first step in making this salad is cooking the tepary beans and the black-eyed peas. I cook each variety separately. To cook the tepary beans, soak them in water overnight, drain them, and then simmer them in a large pot of fresh water until tender; this can take about an hour and a half to two hours for tepary beans and one hour for black-eyed peas.
I add a tablespoon of salt to the beans while they're cooking to add flavor.
Drain the beans once they're cooked, and set aside to cool.
Prep the Vegetables
While the Tepary beans are cooking, it's time to prep the veggies for the salad: dice red onion, red bell pepper, cherry tomatoes, red onion, and green onion. You can add cilantro and avocado right before serving. The key is to have a colorful variety of veggies to give the salad a fresh and vibrant appearance.
Make the Dressing
Next, it's time to prepare the dressing for the salad. Whisk together the olive oil, lemon juice, lime juice, apple cider vinegar, minced garlic, agave nectar, ground cumin, smoked paprika, red chile powder, sea salt, and black pepper. Adjust to taste. This tangy dressing will help to bring out the flavors of tepary beans, black-eyed peas, and vegetables.
Combine the Ingredients
Once the tepary beans and black-eyed peas are cooled, and the vegetables are prepped, it's time to combine all of the ingredients in a large mixing bowl.
Add the cooked beans and vegetables to the bowl, then pour the dressing over the top. Gently mix everything together until the dressing is evenly distributed.
Chill the Tepary Bean Salad
After mixing the Tepary Bean Salad, let it chill in the refrigerator for at least an hour before serving. I typically wait 2-4 hours. This will help all the flavors meld together and make the salad even more delicious!
Immediately before serving, gently stir in the avocado and cilantro, if using, and season to taste.
Hint: Cook the beans separately a day or two before. Once cooled, place each variety of beans in a freezer-safe bag in a single layer for easy stacking.
Here are some substitutions you can try:
- Tepary beans - instead of brown tepary beans, you can use black beans or pinto beans. Instead of white tepary beans, use Northern beans or cannellini beans. If you're in a hurry, you can use canned beans, but the best flavor comes from beans you cook yourself!
- Red bell pepper - use orange bell pepper or yellow bell pepper.
- Cherry tomatoes - use Roma tomatoes or heirloom tomatoes instead.
- Jalapeno pepper - use poblano or banana pepper instead, or roasted Hatch chile.
- Red onion - use white onion or yellow onion.
Multiply the recipe to make it for a crowd!
Here are some variations you can try:
- Spicy - add a few chopped garlic cloves to the vegetable mixture and adjust the spices and amount of peppers to your taste.
- Oil-free - skip the olive oil.
- Deluxe - add guacamole on the side and serve with tortilla chips.
- Kid-friendly - skip the jalapeno pepper and red chile pepper powder.
- Flavor - add a bay leaf or two to the beans while cooking.
You need minimal equipment to make this recipe:
- a large bowl for the salad and a small bowl for the dressing (or a glass measuring cup)
- cutting board - we love this teak board which we use daily.
- a sharp chef's knife - my husband and I love this chef's knife, which stays put in the hand and doesn't slip.
- a spatula or wooden spoon to mix everything together
Store the Tepary Bean Salad in the fridge, and recombine before serving. Good for 2-3 days.
This salad doesn't stand up well to freezing.
Use the freshest ingredients you can find! I recommend cooking dry beans for the best flavor.
Tepary beans have a unique flavor profile, balancing natural sweetness with a savory flavor and a creamy texture. White tepary beans are milder than brown and black tepary beans which have an earthier and more pronounced flavor.
Tepary beans are wonderful in casseroles, chili, dips, soups, stews, and spreads. They are a wonderful addition to salads, such as this tepary bean salad recipe.
Tepary beans are richer in fiber and protein than most other beans while boasting a low glycemic index.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this recipe:
If you make this recipe, please take a moment to ★★★★★ star-rate it and leave a comment below. Follow me on Instagram and Facebook, and share your creation with me! Tag me @resplendentkitchen and hashtag #resplendentkitchenrecipes.
Vegan Tepary Bean Salad with Cumin
For the Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice approximately ½ lemon
- 2 tablespoons fresh lime juice approximately 1 lime
- 2 tablespoons apple cider vinegar
- 1 clove minced garlic
- 1 teaspoon agave nectar or maple syrup
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika or sweet paprika
- ¼ teaspoon New Mexico red chile powder or cayenne pepper
- 1 ½ teaspoons sea salt
- ½ teaspoon black pepper, freshly ground
For the Tepary Bean Salad
- 1 cup cooked white tepary beans or Great Northern or navy beans
- 1 cup cooked brown tepary beans or black beans
- 1 cup cooked black-eyed peas or black beans or navy beans
- 1 red bell pepper, chopped or yellow bell pepper, or orange bell pepper
- 1 cup cherry tomatoes halved, or quartered depending on size
- 1 cup frozen corn kernels thawed
- 2 green onions white and light green parts only, thinly sliced
- ⅓ cup red onion diced
- 1 jalapeno, finely chopped & seeds removed or roasted Hatch chile pepper
- ½ cup fresh cilantro, chopped or parsley
- 1 avocado, chopped optional
Make the Dressing
- In a small bowl, whisk together the olive oil, lemon juice, lime juice, apple cider vinegar, minced garlic, agave nectar, ground cumin, smoked paprika, red chile powder, sea salt, and black pepper. Set aside.¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons fresh lime juice, 2 tablespoons apple cider vinegar, 1 clove minced garlic, 1 teaspoon agave nectar, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ¼ teaspoon New Mexico red chile powder, 1 ½ teaspoons sea salt, ½ teaspoon black pepper, freshly ground
Make the Tepary Bean Salad
- In a large bowl, stir together the white tepary beans, brown tepary beans, black-eyed peas, red bell pepper, cherry tomatoes, corn, green onions, red onion, and jalapeno.1 cup cooked white tepary beans, 1 cup cooked brown tepary beans, 1 cup cooked black-eyed peas, 1 red bell pepper, chopped, 1 cup cherry tomatoes, 1 cup frozen corn kernels, 2 green onions, ⅓ cup red onion, 1 jalapeno, finely chopped & seeds removed
- Pour the dressing over the tepary bean mixture. Let sit in the fridge, covered for at least one hour.
- Immediately before serving, gently stir in the avocado and cilantro, and season to taste.1 avocado, chopped, ½ cup fresh cilantro, chopped
Resplendent Kitchen offers nutritional information for recipes contained on this site as a courtesy. Although resplendentkitchen.com attempts to provide accurate nutritional information from online calculators, these figures are estimates.