Ingredients

Dry Seasoning

¼ cup New Mexico chile powder

3 teaspoons garlic powder

3 teaspoons onion powder

¼ cup ground cumin

Tepary Bean Confetti

1 cup white tepary beans

1 cup black tepary beans

1 cup brown tepary beans

2 quarts water

Cabbage Slaw

¼ cup julienned green cabbage

¼ cup julienned red cabbage

4 julienned sweet bell peppers

3 sliced green onions (white and green parts)

Maple Balsamic Vinaigrette

½ cup pure maple syrup

1/3 cup balsamic vinegar

2 tablespoons Dijon mustard

2 cups sunflower oil

Ground black pepper to taste

Blue Corn Tortilla Chips

1 bag

Preparation

Dry seasoning: place ingredients in small bowl, whisk together until fully blended.

Beans:

Place white and brown beans in large pot, cover completely with water, leaving two inches from rim for expansion. Allow to simmer on low until cooked through.

Alternatively, cook in crockpot on low setting for six hours. Drain (reserving liquid for another use), and cool. Cook black tepary beans separately, to avoid discoloration.

Notes: Tepary beans do not become mushy and are forgiving.

Confetti: Combine all beans with ¼ cup of the spice mix and refrigerate.

Cabbage slaw: Combine all prepared vegetables and set aside.

Vinaigrette: Place maple syrup, balsamic vinegar and Dijon mustard in bowl of a food processor. On low speed, slowly add sunflower oil until emulsified. If mixture becomes too thick, add a tablespoon of water at a time until desired consistency. The vinaigrette should be both sweet and tart.

Combine cabbage mixture with ¼ cup vinaigrette, let stand 30 minutes before final assembly.

Plating:  Place blue corn tortilla chips on serving platter. Add one cup bean mixture on top, followed by cabbage slaw and a drizzle of vinaigrette.

Additional topping ideas: grilled chicken or salmon, ground bison cooked with the leftover dried seasonings.