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Please Note: Our main entrance will be closed May 31st - June 14th. Please use the temporary entrance just to the west of our main entrance. Use caution when entering and exiting.

Black Tepary Bean Chilled Salad

black tepary bean chilled salad


  • 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


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 and simmer for about 1.5 to 2 hours, or until the beans are tender.
  • 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!