Serves 4-6

Ingredients
Product
Amount
Unit

Salad:
cooked Ramona Farms white tepary beans
2
cups
nectarines, diced
2
whole
corn, seared or grilled
1
ear
radishes, thinly sliced
3
whole
fresh mint, minced
2
Tbsp
yellow onion, diced
2
Tbsp
salt and pepper
to taste
 
garnish with fresh pea shoots
 
 

Dressing:
large lime, juiced (~2 Tbsp juice)
1
whole
apple cider vinegar
2
Tbsp
jalapeño, seared and blistered, seeds removed
1
whole
Séka Hills extra virgin olive oil
1/4
cup
Séka Hills wildflower honey
2
Tbsp
fresh mint
3-4
leaves
salt
1/4
tsp

Instructions

  1. Cook tepary beans according to package. Let cool.
  2. Begin the dressing by searing and blistering the whole jalapeño. Remove the skin after it is soft and slightly charred; allow pepper to cool. Trim and discard the ends and remove the seeds. Put the jalapeño and remaining dressing ingredients except the olive oil into a high-speed blender. With the blender running, slowly add the olive oil in a steady stream. Blend until mostly smooth; taste and adjust seasonings.
  3. Shuck corn and then sear in a cast iron pan or grill that is lightly coated with non-stick spray until kernels are a little charred. When corn has cooled, slice off the kernels and add remaining salad ingredients to a serving bowl, gently tossing with 1 to 2 tablespoons of dressing. Taste and adjust salt and pepper.
  4. Garnish with fresh pea shoots, additional torn mint leaves, edible flowers and serve.

Acknowledgements

This project resulted from a partnership between the American Indian Foods program of the Intertribal Agriculture Council and Montana State University (MSU). The project was funded by MSU’s Outreach and Engagement Council and the National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA) (award number 2020-38640-31523-WS1RE through the Western Sustainable Agriculture Research and Education program under project number SW21-929). MSU and USDA are equal opportunity employers and service providers. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the views of MSU or the USDA.

Food Product Development Lab logo

Innovator

MSU Food Product Development Lab (FPDL) collaborates with communities to innovate and develop new food products, focusing on enhancing nutritional value and economic opportunities for local producers, particularly in underserved regions.

 

Intertribal Agriculture Council logo

Project Partner

Intertribal Agriculture Council (IAC) promotes the conservation and development of agricultural resources for Native American communities, focusing on sustainable practices, food sovereignty, and economic growth through advocacy, technical assistance, and policy development.

 

Western Sustainable Agriculture & Research logo

Funder

Western Sustainable Agriculture Research & Education (WSARE) program provides competitive grants to support farmer-driven research and education initiatives that promote sustainable agricultural practices, enhance profitability, and protect natural resources across the Western United States.

Montana State University logo

Funder

MSU Outreach & Engagement Council (OEC) fosters community partnerships and engagement initiatives to enhance public service, educational opportunities, and the university's land-grant mission throughout Montana and beyond.