Southwest Tepary Summer Salad

Southwest Tepary Summer Salad

Clean and rinse beans.

Cook 1 lb. Brown (and/or) White Tepary beans in crockpot wit h 4 quarts of filtered water on high for eight hours. (Overnight soaking of beans when using crockpot is optional.) Drain and cool.

In a large bowl add:

3-4 oz. Olive Oil

1/4 tsp. Ground Cumin

1/2 tsp. Ground Mexican Oregano

1/4 tsp. Ground Celery Seed

1/8 tsp. Ground Coriander

1/2 tsp. Ancho Chili Powder

1/4 tsp. Crushed Red Chili Flake

2 tbsp. Chopped Cilantro

3 Garlic cloves minced

Sea salt and fresh cracked pepper to taste.

Cut corn off of one corn cobb and toast in a hot skillet 2-3 minutes.

Small chop your veg (I used grey and yellow squash, asparagus, green onion, 1/2 sweet onion, poblano pepper diced, 2 roasted Anaheim peppers and heirloom grape tomatoes.