Ingredients:
- 1 cup dried black tepary beans (order here)
- 4 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1 lime, juiced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions:
Cook the Beans:
- Rinse the black tepary beans under cold water.
- In a large pot, add the beans and water. Bring to a boil, then reduce the heat, cover, and let stand for an hour. Drain water and rinse beans, simmer for about 3 to 4 hours. Check periodically to test the beans.
- Drain and rinse the beans under cold water to cool them down quickly.
Prepare the Vegetables:
- While the beans are cooking, prepare the cherry tomatoes, cucumber, red bell pepper, red onion, and avocado.
- Place them in a large mixing bowl.
Make the Dressing:
- In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, ground cumin, salt, and pepper.
Assemble the Salad:
- Add the cooled tepary beans to the bowl with the vegetables.
- Drizzle the dressing over the salad and toss gently to combine.
- Add the fresh cilantro and feta cheese (if using), and gently mix them into the salad.
Chill & Serve:
- Refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!