Nothing captures the magic of a Colorado summer quite like the arrival of sweet, juicy Palisade peaches.
This month, we are celebrating the peak of the season by pairing this iconic fruit with another staple of our state’s agricultural heritage: creamy Colorado-grown Mayocoba beans.
Crafted by local recipe developer Colleen Ferreira for the Colorado Dry Bean Committee, this Mayocoba bean salad with peaches, honey and mint is a masterclass in contrasting textures and bright, sun-kissed flavors. The mild, buttery profile of the Mayocoba beans provides the perfect canvas for ripe peaches, savory crumbled feta and fresh garden mint. Drizzled with local Colorado wildflower honey and a splash of fresh lemon, it is a vibrant, nutrient-dense dish that shines as a standalone lunch or the ultimate side for your next backyard BBQ.
Grab a slice of crusty, toasted Colorado sourdough bread, pour yourself a refreshing local beverage (we have a fun local mocktail below), and dive into a true taste of the Rocky Mountain summer.
Mayocoba Bean Salad with Peaches, Honey and Mint
Shared by Colorado Dry Bean Committee
Yield: 2 servings
Prep time: 10 minutes
Ingredients
1-1/2 cups cooked Mayocoba beans (simmer beans in salted water)
2 Palisade peaches, skinned and sliced thin
1/2 cup crumbled feta cheese
1/4 cup loosely packed fresh mint, whole small leaves
Juice of half a lemon
Drizzle of olive oil and honey
Flaky sea salt
Directions
Place the Mayocoba beans, peaches, feta, and mint into a large bowl and toss together.
Squeeze lemon juice over the salad, followed by a drizzle of olive oil and a generous drizzle of honey.
Top salad with flaky sea salt and more mint and feta for garnish.
Enjoy as is, or on top of a slice of toasted buttered sourdough bread.
Pairing Perfection
Pairing a local wine with this side dish to round out your meal.
To complement the sweet, savory and herbaceous notes of the Mayocoba bean salad, you want a mocktail that mirrors its summer freshness without overpowering the delicate flavors of the beans and feta.
Try a refreshing mocktail recipe featuring Colorado Proud ingredients that perfectly bridges the salad’s flavor profile: the Colorado Palisade Shrub and Sage Spritz.
This mocktail uses a quick “fridge shrub” (a sweetened vinegar syrup) to capture the essence of Colorado’s famous Palisade peaches, balanced by earthy local sage and crisp sparkling water to cut through the creaminess of the salad’s feta cheese.
Ingredients
For the Peach-Honey Shrub:
1 cup ripe Palisade peaches, chopped (substitute frozen Colorado peaches if out of season)
1/4 cup Colorado wildflower honey
1/4 cup apple cider vinegar
For the mocktail assembly:
2-3 fresh Colorado-grown sage leaves (adds an earthy contrast to the mint in the salad)
1 ounce fresh lemon juice (matching the lemon acidity in the salad dressing)
4-5 ounce Rocky Mountain sparkling water
Ice
Instructions:
Make the Peach-Honey Shrub: In a small jar, muddle the chopped peaches with the honey and let it sit for about 10 minutes to draw out the juices. Stir in the apple cider vinegar. Let it steep in the fridge for at least an hour (or overnight), then strain out the solids. You’ll be left with a bright, tangy, sweet peach syrup.
Muddle the herbs: Gently slap the sage leaves to release their oils and drop them in the bottom of a cocktail shaker or sturdy glass.
Shake/stir: Add 1.5 ounces of your homemade peach-honey shrub and the fresh lemon juice. Add ice and shake or stir vigorously until chilled.
Finish and serve: Strain the mixture into a glass filled with fresh ice. Top with the Colorado sparkling water.
Garnish: Garnish with a fresh peach slice and a small sprig of mint (to visually and aromatically tie it directly back to the salad).
Visit ColoradoProud.com for more recipes.
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