Tepary Bean Salad with Red Pepper

Carolyn Haas


I brought some Tepary Beans home from Arizona. They are a variety of bean that has been cultivated in the southwest since ancient times. This recipe is my adaptation of Michelle Dudash's recipe from her blog. It can also be made with other kinds of beans.
I did not count the overnight soaking in preparation time, fyi!


★★★★★ 1 vote

15 Min
2 Hr 30 Min
Stove Top


  • 1 c
    tepary beans (white, brown or mixed)
  • 1/2 medium
  • 1 clove
    garlic, smashed
  • 1
    bay leaf
  • 1/2 c
    red bell pepper, diced
  • 1/4 c
    sweet onion, diced
  • 2-3 Tbsp
    lemon juice
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    garlic salt
  • 1/4 tsp
    freshly ground pepper
  • 1 tsp
    dried thyme leaves
  • 1/2 tsp
    ground cumin

How to Make Tepary Bean Salad with Red Pepper


  1. Rinse and sort through beans. Soak in water overnight.
    Drain, put in pot with 6 cups water, onion, garlic and bay leaf. Cook for about 2 hours, until beans are soft. Drain, discard onion, garlic and bay leaf. Rinse with cool water.
  2. Mix beans with all other ingredients in a bowl. Refrigerate for a few hours before serving.

Printable Recipe Card

About Tepary Bean Salad with Red Pepper

Course/Dish: Other Salads, Salads
Main Ingredient: Beans/Legumes
Regional Style: American
Other Tag: Heirloom

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