Best 4 Canary Mayocoba Or Peruvian White Bean Salad Recipes

Embark on a culinary journey to discover the vibrant flavors of Canary, Mayocoba, and Peruvian White Bean Salad, three tantalizing recipes that showcase the unique characteristics of these versatile beans. From the Canary Bean Salad with its zesty lemon-herb dressing, to the hearty Mayocoba Bean Salad bursting with a symphony of fresh vegetables, and the Peruvian White Bean Salad infused with the bold flavors of aji amarillo and cilantro, these salads offer a delightful symphony of textures and tastes. Each recipe is a celebration of the bean's distinct qualities, promising a satisfying and nutritious meal that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY REFRIED PERUANO BEANS

Creamy Refried Peruano Beans image

Once you try refried beans using Peruano Beans you might never go back to Pinto!

Provided by Patrick Calhoun | Mexican Please

Time 10m

Number Of Ingredients 3

Ingredients

2 cups cooked Peruano beans
1 Tablespoon lard ((or oil))
salt to taste

Steps:

Add 1 Tablespoon lard to a skillet on medium heat
Add the cooked Peruano beans and smoosh with a potato masher (or the back of a spatula)
Cook for 4-8 minutes or until you have the desired consistency
Salt to taste

Nutrition Facts : Calories 156 kcal, ServingSize 1 serving

THE BEST PERUVIAN BEANS RECIPE

The Best Peruvian Beans Recipe image

Peruvian beans, also called canary beans, peruano beans or mayocoba cook up with a creamy texture and delicious mild flavor. This recipe adds onion, garlic and aji amarillo for a hint of spice. They're perfect to eat on their own or use in recipes.

Provided by Lyn Croyle

Categories Main Course

Time 1h5m

Number Of Ingredients 13

Ingredients

1 pound dried canary beans (soaked)
5 cups vegetable broth
1 tablespoon extra virgin olive oil
1 medium red onion (diced)
4-6 cloves garlic (minced)
1 - 2 tablespoons aji amarillo paste
Salt and black pepper to taste
Cilantro and lime wedges for garnish
1 small onion (thin julienned strips)
1 chile pepper (diced small)
2 tablespoons cilantro (chopped)
1 lime (juiced)
Salt and black pepper to taste

Steps:

Place soaked beans in a large pot and add 5 cups vegetable broth to beans and heat to a boil. When the liquid begins boiling, cover with a lid, reduce heat and cook for one hour.
When the beans are just about ready, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add onions and garlic sauté until softened, stirring frequently so they don't burn or get too brown, about 5-8 minutes. Add aji amarillo paste then cook for an additional 2 minutes.
Add the mixture from the skillet to the beans. Taste, add salt and pepper as needed. Let the beans cook with the added ingredients for about 10-15 minutes to absorb the flavors.
While the beans are finishing up cooking, combine the onions, chile, cilantro and lime juice in small bowl and mix together. Add salt and pepper to taste.
When the beans are ready, serve them up with the onions on top and more cilantro and a lime wedge if desired.

Nutrition Facts : Calories 236 kcal, Carbohydrate 42 g, Protein 14 g, Fat 2 g, SaturatedFat 1 g, Sodium 600 mg, Fiber 9 g, Sugar 5 g, UnsaturatedFat 2 g, ServingSize 1 serving

CANARY, MAYOCOBA, OR PERUVIAN WHITE BEAN SALAD

Canary, Mayocoba, or Peruvian White Bean Salad image

My local Mexican market sells these luscious beans in bulk. I came up with this recipe after trying them for the first time. The beans cook up fairly quickly and have a tender skin; they are buttery and smooth. No wonder they're called the King of Beans! This salad is beautiful and absolutely delicious. I seasoned the salad with a Sal/Limon/Chile mix I found at the market - which gives the salad a little kick along with the diced jalapeno. If you can't find it, use chile powder and lemon pepper. And my favorite brand of avocado is a Calavo brand that's California-grown: it's the most reliable I've found. It's ripe when the skin is black.

Provided by One Happy Woman

Categories Beans

Time 1h45m

Yield 6 salad, 6 serving(s)

Number Of Ingredients 15

Ingredients

4 cups mayocoba beans or 4 cups white kidney beans, cooked
1/4 cup red onion, chopped
4 scallions, chopped
1 red bell pepper, chopped
3/4 cup olive oil
1/4 cup lime juice
2 tablespoons lemon juice
3 celery ribs, chopped
2 tablespoons fresh jalapeno peppers, seeded and finely diced
3/4 cup cilantro leaf, chopped
1 cup feta cheese, crumbled
1 avocado, diced
6 cups fresh baby spinach leaves
salt
chili powder, to taste

Steps:

Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.
Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.
To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.

PERUVIAN BEAN SALAD

Peruvian Bean Salad image

This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7

Provided by Dreamer in Ontario

Categories Peppers

Time 15m

Yield 8 cups

Number Of Ingredients 13

Ingredients

2 garlic cloves, minced
1 tablespoon honey dijon mustard
1 tablespoon chopped pickled jalapeno pepper
1 pinch salt and pepper
1/4 cup red wine vinegar
1/4 cup olive oil
19 ounces chickpeas
19 ounces black beans
19 ounces mixed beans
1 yellow pepper, coarsely chopped
1 ripe avocado, chopped
1 pint grape tomatoes, sliced in half
1/2 cup chopped parsley

Steps:

In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar.
Whisk in oil.
Drain and rinse beans, then place in a large bowl.
Add pepper, avocado, tomatoes and parsley.
Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.).
Cover and refrigerate up to 2 days.

Nutrition Facts : Calories 261.3, Fat 11.6, SaturatedFat 1.6, Sodium 225.9, Carbohydrate 32.4, Fiber 9.7, Sugar 1.2, Protein 8.9

Tips:

Start by choosing the best beans for your salad. Canary beans, mayocoba beans, and Peruvian white beans are all excellent choices, as they hold their shape well and have a creamy texture.
Be sure to soak the beans overnight before cooking them. This will help to reduce the cooking time and make the beans more digestible.
Once the beans are cooked, drain and rinse them well.
Add your favorite vegetables and herbs to the salad. Some good options include diced tomatoes, cucumbers, red onions, bell peppers, and cilantro.
For a creamy dressing, combine mayonnaise, sour cream, lime juice, and cumin.
Season the salad to taste with salt and pepper.

Conclusion:

This simple and refreshing salad is a great way to enjoy the flavors of summer. It's also a healthy and filling meal that can be served as a main course or a side dish. Whether you're looking for a quick and easy weeknight meal or a dish to impress your guests, this canary, mayocoba, or Peruvian white bean salad is sure to please.