Tepary Bean and Black Eyed Pea Salad

If you are looking for the perfect summery main dish salad or side dish, look no further than this delicious Tepary Bean Salad recipe! It's just the recipe to make when you don't want to turn the oven on during the summer.

The tepary bean is a tasty 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.

This vegan bean salad is my southwestern take on Cowboy Caviar or Mexican Caviar. I've used tepary beans instead of the usual black beans (more on those below). However, you can easily sub black beans for the tepary beans.

Try this Roasted Beet and Kale Salad or this Southwest Salad; both are satisfying for a main dish and for making ahead for meal prep.

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 Ramona Farms tepary beans at Whole Foods in Arizona; you can find them online at Ramona Farms, Native Seeds, 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.
• Fresh lemon juice and fresh lime juice - do not use concentrate or the kind that comes in those plastic lemons or limes!
• Avocado - choose a ripe Haas avocado. Chop it and add it immediately before serving.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements and recipe instructions.

How To Make Vegan Tepary Bean and Black-Eyed Pea 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. To save time, 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.

It's simple to make this Tepary Bean Salad - here are the simple steps to make this bean salad:

1. Step 1: Cook the beans. The first step in making this salad is cooking the tepary beans and the black-eyed peas separately. Soak them in water overnight, drain, and then simmer them in two large pots 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. Add a tablespoon of salt to the beans while they're cooking to add flavor. Once they're cooked, drain them and set them aside to cool.
2. Step 2: Prep the vegetables: While the beans cook, prep the veggies for the salad: dice red onion, red bell pepper, cherry tomatoes, red onion, and green onion. Save the cilantro and avocado for right before serving. The key is to have a colorful variety of veggies to give the salad a fresh and vibrant appearance.
3. Step 3: Prep 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 the seasonings to taste. This tangy dressing will help to bring out the flavors of tepary beans, black-eyed peas, and vegetables.
4. Step 4: Combine: Once the tepary beans and black-eyed peas are cooled, and the vegetables are prepped, 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.
5. Step 5: Chill: 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!

While you're waiting for the bean salad to chill, make some fresh 4-ingredient guacamole and tamarind margaritas!

Storage

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.