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 (like the ones from Simply Sourdough in Berthoud), pour yourself a refreshing local beverage (we have a fun local mocktail below), and dive into a true taste of the Rocky Mountain summer.
Ready to bring these fresh flavors home? Check out our Farm Fresh Directory to find a farmers’ market right in your neighborhood. You can also explore Colorado Proud to meet the local growers and makers behind your food—and don’t forget to spot the Colorado Proud logo at the grocery store to keep supporting and eating local.
Shared by Colorado Dry Bean Committee
Yield: 2 servings | Prep Time: 10 minutes
Ingredients
- 1 and 1/2 cups cooked Mayocoba beans (simmer beans in salted water)
- 2 Palisade peaches, skinned and sliced thin ½ cup crumbled feta cheese May we suggest Buck and Bloom Cheese
- ¼ 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.
Make it Colorado Proud:
- Find mayocoba beans at Northern Bean and Feed or Barber’s Farms
- Find a local peach grower or stand using our interactive Farm Fresh Directory map
- Find your local honey or try Bee Squared Apiaries
Pairing Suggestions
Pairing a local wine with this side dish to round out your meal we suggest a 2024 Albariño from The Storm Cellar located in Hotchkiss. This selection was crowned with a double gold medal at the 2025 Governor’s Cup and selected as one of 12 wines in the “Governor’s Cup Collection.” Albariño wines have become a defining variety in the vineyards of the Desert Southwest. This particular wine has notes of melon, citrus, and spring flowers.
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 & 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.
Mocktail Ingredients
For the Peach-Honey Shrub:
- 1 cup ripe Palisade peaches, chopped (substitute frozen Colorado peaches if out of season)
- ¼ cup Colorado wildflower honey (such as Björn’s Colorado Honey or Local Hive Colorado Honey)
- ¼ 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 oz fresh Lemon juice (matching the lemon acidity in the salad dressing)
- 4-5 oz Rocky Mountain Sparkling Water (such as Rocky Mountain Soda Co. club soda or Eldorado Natural Spring Water sparkling)
- Ice
Directions:
- 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 oz of your homemade peach-honey shrub and the fresh lemon juice. Add ice and shake or stir vigorously until chilled.
- Finish & 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).
