Note: I was sent some products from Bob’s Red Mill, including Orca Beans. All opinions are my own.
There are some ingredients that catch your eye, and you just know you have to use them in a recipe. Orca beans are definitely one of those ingredients. Luckily, Bob’s Red Mill sent me a bag of their orca beans, which are grown in Moses Lake, Washington exclusively for the company.
Orca beans, also known as calypso beans, are black and white splattered, and keep their cool coloring even after cooking. This heirloom bean is high in fiber and iron, and work great in any recipe where you would normally use beans.
But. They are so darn pretty I wanted to let them stand out by using them in a very colorful dish.
Cowboy Caviar seemed like the perfect way to show the orca beans off. Typically made with black eyed peas, cowboy caviar is a bean salad / salsa that is great as a party app, on top of grilled chicken, or just on it’s own!
Ingredients:
- 1/2 cup dried orca beans
- 4 cups water, plus more if needed
- 1 cup black beans, rinsed and drained
- 1 cup tomatoes, finely diced
- 1 cup frozen corn kernels, defrosted
- 1/2 cup red onion, finely diced
- 1/2 cup red bell pepper, finely diced
- 1 jalapeno pepper, finely diced
- 1/2 cup cilantro, chopped
- 1/2 cup scallions, thinly sliced
Dressing:
- 2 tablespoons olive oil
- the juice of 1 lime
- 1 tablespoon balsamic vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon garlic powder