By | February 01, 2016

Ingredients

  • 1 pound tepary beans
  • 3–4 cups fresh vegetables. Use a combination of what you like and have fresh from your garden, such as red onion, green onion (with stems), celery, bell peppers, corn, jalepenos or tomatoes
  • 1 cup cilantro, minced
Dressing
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 teaspoons dried crushed thyme
  • 1 garlic clove, minced or crushed
  • Salt and pepper to taste

Preparation

• Cook beans according to instructions. A mix of different colored beans is very attractive in this salad. After cooking, drain and briefly rinse beans with cold water.

• Mix dressing ingredients in a small bowl and whisk until well mixed. When beans have cooled, add all chopped veggies and dressing.

• Refrigerate until ready to serve. Flavors will develop best if allowed to sit for several hours.

• This salad can be served as a side dish or over lettuce or cooked wheat berries for a main dish.

Ingredients

  • 1 pound tepary beans
  • 3–4 cups fresh vegetables. Use a combination of what you like and have fresh from your garden, such as red onion, green onion (with stems), celery, bell peppers, corn, jalepenos or tomatoes
  • 1 cup cilantro, minced
Dressing
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 3 teaspoons dried crushed thyme
  • 1 garlic clove, minced or crushed
  • Salt and pepper to taste
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