Tohono O’odham Tepary Bean and Nopales Salad

Name: Tohono O'odham Tepary Bean and Nopales Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: American
Ingredients: 300 g Cooked tepary beans; 200 g Cooked nopales, chopped; 150 g Cooked corn kernels; 1/2 Red onion, finely chopped; 2 tbsp Olive oil; 2 tbsp Lime juice; 3/4 tsp Salt; 1/4 tsp Black pepper

17 april 2026

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A bright desert salad of tepary beans, cactus and corn that tastes fresh, resilient and packed with texture.

Serves: 4 people

Preparation time: 25 min

Ingredients

Cooked tepary beans – 300 g
Cooked nopales, chopped – 200 g
Cooked corn kernels – 150 g
Red onion, finely chopped – 1/2
Olive oil – 2 tbsp
Lime juice – 2 tbsp
Salt – 3/4 tsp
Black pepper – 1/4 tsp

Method

Put the cooked tepary beans, chopped nopales, corn and red onion in a bowl.
Whisk the olive oil, lime juice, salt and pepper together.
Pour the dressing over the salad ingredients.
Toss well so the cactus and beans are evenly coated.
Taste and adjust the seasoning.
Serve chilled or at cool room temperature.