Peruvian beans are also called Mayocoba beans/ Canary beans, they are ivory yellow beans which is popular in Jalisco as well as much in Southern Mexico. I got this beans in bulk in nearby Mexican Grocery store. As I am vegetarian, I always includes lentils /beans in my diet to get a protein. As far as the protein profile, it is similar to pintos in that essential amino acids missing for a complete nutritional protein are MET/CYS. The missing ones can be obtained by eating grains such as rice or corn. That is why rice and beans is such an healthy combo. Coming to this recipe, it is simple, healthy and absolutely yummy. This salad features Peruvian beans, onion, tomato, tangy lime juice,salt and pepper. They are high in fiber and protein taste great when served with chips, or lunch served with fresh tortillas. This salad is low in fat and loaded with antioxidants.
To Cook Peruvian Beans
1 Cup of Dried Peruvian Beans ( Frijoles peruanos)
3.5 Cup of Water
1/2 Tsp of Salt
1 Tbsp of Canola/ Vegetable Oil
1/2 Medium Size White Onion
To make a salad
1/2 Cup of White Onion, Finely Chopped
1 Roma Tomato, Finely Chopped
1 Tbsp of Jalapenos, Chopped
Dash of Pepper
Dash of Salt
1 Tbsp of Lemon Juice
1 Tbsp of Olive Oil or Chipotle Mayonnaise
To Cook Peruvian Beans
- Check for any stone before cooking. Wash and rinse the dried beans in cold tap water. In a pan, add water, chopped onion, Peruvian beans, oil and salt and wait for rolling boil temperature. Transfer the beans to cooker or crock pot and set in high and cook it for 4 hrs. Peruvian beans is ready.
- Combine all the ingredients in a large bowl and mix well.
- Cover and chill it for 15 mins.
- If you don’t get peruvian beans, try the same recipe with chick peas/chenna, rajma etc..
- Simple Peruvian Beans salad is ready to serve. Enjoy
- Serve it with tortilla chips.
- You can also add mashed avocado, after refrigerating.
- Use red onion instead of white onion.
- If you don’t get Peruvian beans, try the same recipe with rajma or chenna/chickpeas.
- You can garnish with cilantro or green onion or any tomato salsa.
- Use canned beans, instead of dried beans.
- If you want to use cooker, soak the beans for overnight. Add the beans, oil, salt and enough water. Cook for 3 whistles, then simmer it for 40 mins in low flame. Then turn off the flame. Beans is ready to use.
Health Benefits of Peruvian / Mayocobo Beans
- 1/4 Cup of beans is equal to 8 g of protein.
- High in fiber, iron, calcium and vitamins.
- Lowers cholesterol levels.
Also check my other salad recipes
sending this recipe to Archana Kitchen, Event by Archana’s Kitchen – Summer Fiesta
“My Legume Love Affair” and contain links to this announcement post, Lisa’s MLLA information page and to Susan’s MLLA page
Looks super tempting with the tacos
Very healthy and lovely salad, beautiful color…
looks great.. looks healthy too
what a healthy and beautiful salad !
the pictures are very nice too!
Very healthy salad and beautiful clicks too.
I am not sure on the fresh beans but we do get the canned ones. In fact I have a tin sitting in pantry. Perfect and simple and good to be dived into.
They are super tempting…. Nice pic.
healthy salad..super clicks:)
Looks super good with the tacos..
Its almost looks like a salsa…I’m not a fan of beans for some reason but I still eat them due to their nutritional value…Should try these beans sometime. Hearing for first time..thanks for sharing.
Very healthy, colourful and yummy salad
Healthy & Tempting salad !
This a great recipe! Im featuring this and linking to it on my Facebook Page https://www.facebook.com/SeductionInTheKitchen Your welcome to post your photos and links to the recipes there if you like.
Healthy & yummy salad !!
Sounds healthy n delicious 🙂
Lovely salad, healthy too. Thanks for participating in this month’s MLLA.
Lovely combo of flavors n colors!! Can you please include the details of the event and provide the link also.
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