Colorado River Bean Salad

Colorado River Bean Salad

Cajun French: la feve (la fev) – bean

 

Walking into Let It Grow in Cortez, CO a combination coffee house, plant nursery, market and café, we saw a large display of dried beans.  Always attracted to beans of every type, we headed over and were amazed with the variety and names.  Colorado River, Zuni Gold, Mortgage Lifter, Anasazi, Pinkeye and Cranberry were just a few of the beans available.

We have never given much thought to heirloom beans but we had just walked into a treasure trove of heirloom beans and wanted a bag of each.  Although beans are a staple in our diet, one of each was not realistic.  Oh but we can wish.  Ok decision time, we chose Zuni Gold and Colorado River.  Now the research begins.

Ingredients

  • Walking into Let It Grow in Cortez, CO a combination coffee house, plant nursery, market and café, we saw a large display of dried beans.  Always attracted to beans of every type, we headed over and were amazed with the variety and names.  Colorado River, Zuni Gold, Mortgage Lifter, Anasazi, Pinkeye and Cranberry were just a few of the beans available.
  • Colorado River bean is a small, brown to maroon speckled bean.  Other names for them are Red Nightfall, Mayflower, Cutshort and Cornfield Bean.  Once cooked the bean becomes a dark brown and the liquid is a rich brown color.  Some research shows these vibrant colors of heirloom beans indicates a higher level of antioxidants.
  • Knowing we were going to use the beans in a salad, the beans were cooked in water seasoned with salt.
  • Mais C’est Bon!
  • Enjoy!!
  • Ingredients:
  • 3 cups cooked Colorado River Beans
  • ½ cup bell pepper, chopped: ¼ cup yellow, ¼ cup orange
  • ½ cup red onion, thinly sliced
  • 1 Tbl jalapeno, minced
  • ½ cup tomatoes, chopped
  • ½ cup cucumber, chopped
  • ½ cup feta cheese
  • 1 Tbl fresh mint, chopped
  • Olive oil
  • Cane vinegar
  • Salt and pepper
  • Chop all vegetables to desired size
  • In large bowl add 3 cups drained cooked beans
  • Add remaining vegetables, feta and mint
  • Combine well
  • Add olive oil and cane vinegar to taste
  • Season to taste with salt and pepper
  • Serving suggestions:
  • Serve as a salad or side dish
  • Serve over rice as an entrée
  • Serve in avocado half
  • Bean Treasure Trove
  • Dove Creek Colorado River Beans
  • Dried Beans
  • Cooked Beans
  • Adding Bell Peppers
  • Adding Jalapeno
  • Adding Red Onion
  • Adding Tomatoes
  • Adding Cucumber
  • Adding Mint
  • Adding Feta
  • Salad with Rice
  • Share
Read the whole recipe on Cajunville