Tepary Bean and Black-Eyed Pea Salad
Servings: 4 servings
Calories: 345.8kcal
Ingredients
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, optional
- ¼ teaspoon New Mexico red chile powder or cayenne pepper, optional
- 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
Instructions
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.
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.
- 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.
Notes
- Adapted from New York Times Cooking.
- 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.
- Immediately before serving, gently stir in the avocado and cilantro, if using, and season to taste.
