Prep Time:
15
Cook Time:
Total Time:
15
This Lemon Herb Mayocoba Bean Salad is a bright, simple side made with cooked High Plains Mayocoba Beans, cherry tomatoes, thinly sliced red onion, fresh herbs, and a light lemon vinaigrette. It is fresh, colorful, and easy to make ahead for lunches, picnics, or simple weeknight sides.
Ingredients:
1½ cups cooked High Plains Mayocoba Beans
¼ red onion, very thinly sliced
1 cup cherry tomatoes, halved
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons chopped fresh herbs, such as parsley, dill, basil, or a mix
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
How-To:
Add cooked Mayocoba beans to a large bowl.
Add red onion and cherry tomatoes.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and black pepper.
Pour the dressing over the bean mixture and toss gently.
Fold in fresh herbs just before serving.
Taste and adjust seasoning as needed.
Serve right away or chill until ready to serve.
