Tepary Bean Salad with Prickly Pear Vinaigrette Recipe
This salad brings together the unique flavors of Tepary Beans and the sweet tang of prickly pear syrup, perfect for a summer meal.
Ingredients:
Salad:
- 1 cup cooked Tepary Beans
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, chopped or sliced
- 1 avocado, diced or sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup crumbled feta cheese (optional)
- Mixed greens or baby spinach
Prickly Pear Vinaigrette:
- 3 tablespoons Cheri's prickly pear cactus syrup
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook Beans: If using dried Tepary Beans, soak overnight and cook according to the package instructions. Let cool.
- Prepare Salad: In a large bowl, combine the cooked Tepary Beans, cherry tomatoes, cucumber, red bell pepper, red onion, avocado, and cilantro.
- Make Vinaigrette: In a small bowl, whisk together Cheri's prickly pear cactus syrup, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
- Assemble Salad: On a large serving platter, arrange a bed of mixed greens or baby spinach. Spoon the bean mixture on top of the greens.
- Dress Salad: Drizzle the prickly pear vinaigrette over the salad and toss gently to combine.
- Garnish: Sprinkle crumbled feta cheese over the salad if desired.
- Serve: Serve immediately and enjoy this refreshing and nutritious summer salad!